Harissa pork spare ribs
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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
- 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.
- 1 tablespoon Worcestershire sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons tomato puree
- 1 tablespoon honey
- 2 scant tablespoon of Taste Sensation Harissa Seasoning
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
- Seperate the ribs (or meat) into manageable chunks, or get your butcher to do this.
- Add everything to a Lock & Lock box, close the lid and shake like crazy for a minute or so.
- Leave to marinade for 24 hours in a cool place
- 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
- After 45 minutes, they should be done, but here's your chance to make them sticky and unctious!
- 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
- Inspired by Taste Sensation Seasonings!
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