Rioja match: Crianza Riojas are full of vibrant fruit, with added flavour from their short time ageing in oak barrels. Their vivid cherry character makes a great partner to the rich and spicy sticky ribs. Selected by Sarah Jane Evans MW.
Preparation Time: 10 minutes, 2+ hours to marinade
Cooking Time: 25 minutes
Serves: 4 -6 as a starter
800g ready cut pork spare rib
3 tbsp red wine vinegar
2 tbsp olive oil
2 tbsp tomato puree
2 tbsp soy sauce
1 tbsp dark brown sugar
2 tsp smoked paprika
½ tsp tabasco sauce
Salt and freshly ground black pepper
Mix together the red wine vinegar, olive oil, tomato purée, soy sauce, sugar, smoked paprika and tabasco sauce and season with salt and pepper. Add the ribs (either cut individually or whole) and stir until evenly coated. Cover and leave to marinate in the fridge for at least 2 hours or overnight if possible.
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
Transfer the ribs and marinade to a large roasting tin, cover and roast for 20 minutes. Remove the foil and roast for a further 5 minutes or so until the ribs are browned and sticky.
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