Harissa pork spare ribs

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Harissa pork spare ribs
Harissa pork spare ribs
Servings:Serves 2
Calories per serving:TBA
Ready in:1 day, 1 hour
Prep. time:1 day
Cook time:1 hour
Difficulty:Easy
Recipe author:Chef
First published:23rd December 2019

Another excuse to play with Taste Sensation's spice mixes. This time Taste Sensation Harissa Seasoning.

I've used a Spicy pork spare ribs 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.

Ingredients

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

Mise en place

  • Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. Seperate 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 and roast at the top of the oven for about 45 minutes
  5. After 45 minutes, they should be done, but here's your chance to make them sticky and unctious!
  6. Turn them over and baste them and cook for a further 10 to 15 minutes, turning and basting a few times.

Serving suggestions

As I write this, I'm not sure how we're going to serve this!

Recipe source

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