Harissa pork spare ribs

Another excuse to play with Taste Sensation's spice mixes. This time Taste Sensation harissa seasoning.

I've used a similar recipe as the basis for this, but used only the harissa seasoning, rather than a selection of spices as I wanted to really taste their seasoning in this.

Our butcher has been very generous with the ribs too. More of a loin cut than ribs. We've used about 900g of the ribs for two greedy people as a main.

Harissa pork spare ribs

Servings:	Serves 2
Calories per serving:	1562
Ready in:	1 day, 6 hours
Prep. time:	1 day
Cook time:	6 hours
Difficulty:
Recipe author:	Chef
First published:	23rd December 2019

Best recipe review Just right! 5/5 Lovely spicy flavour, complex, but not too hot. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 900g pork spare ribs - separated
• 3 fat cloves of garlic - or lots of miserable little ones
• 250 ml red wine - we freeze any leftover red wine, great for recipes like this.
• 2 tablespoons sherry vinegar
• 2 tablespoons tomato puree
• 1 tablespoon honey
• 2 scant tablespoons of Taste Sensation harissa seasoning

Mise en place

• Preheat your oven to 140° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

• 

  The marinade, mixed shaking the Lock and Lock box!

• 

  The basic ingredients - remember to cut up the ribs!

Method

1. Separate the ribs (or meat) into manageable chunks, or get your butcher to do this.
2. Add everything to a Lock & Lock box, close the lid and shake like crazy for a minute or so.
3. Leave to marinade for 24 hours in a cool place
4. When ready to cook, shake up again and then tip everything out onto a deep baking tray, cover with a tray or tin-foil and roast at the top of the oven for about 4 hours stirring up occasionally.
5. About 15 minutes before you are ready to serve, turn the heat up to 220°, uncover and cook until all the juices have turned dark and sticky and coated the ribs.
6. Serve

Serving suggestions

This went very nicely with peas, sweetcorn, carrots and a simple, non-spicy gravy.

Recipe source

• Inspired by Taste Sensation Seasonings!

Chefs notes

Because Christmas dinner got in the way of devouring these, they actually spent 3 days marinating in the fridge. And were no better or worse for that, so don't be concerned about how long you marinade them for, providing it is in a cool place.

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