Pork Ribs with Chimichurri
There’s no better way to celebrate Father’s Day than with a delicious dinner and this recipe is perfect. Featuring sticky glazed pork ribs and a vibrant homemade chimichurri it’s all kinds of yum!
How long will it take?
2 ½ hours
What’s the serving size?
Serves 4
What do I need?
- ½ cup tomato sauce
- ¼ cup Worcestershire sauce
- 2 tbsp brown sugar
- 2 tbsp white vinegar
- 1 tbsp Dijon mustard
- 3 tsp smoked paprika
- 1 clove garlic, minced
- 1 ½ kg pork spare ribs
- ½ cup hot water
For the Chimichurri
- 3 cloves garlic, minced
- 1 tsp salt
- Freshly ground black pepper
- 1 cup fresh coriander leaves, chopped
- 5 spring onions, chopped
- ½ cup flat leaf parsley, chopped
- ½ cup red wine vinegar
- Juice of ½ a lemon
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
How do I make it?
- Add tomato sauce, Worcestershire sauce, brown sugar, vinegar, mustard, paprika and garlic to a large bowl and mix well to combine.
- Add ribs to the bowl and stir to coat with the marinade. Leave to marinate in the fridge for at least 20 minutes, but preferably overnight.
- Preheat oven to 160C.
- Remove ribs from bowl and place in a roasting pan with ½ cup hot water and 2 tablespoons of the marinade. Keep the remainder of the marinade for later. Cover the roasting pan with foil and cook for 90 minutes, or until the ribs are tender.
- Remove ribs from oven and baste with leftover marinade. Return to oven and increase temperature to 180C. Cook, uncovered for a further 30 minutes, basting every 10 minutes with marinade.
- Add all chimichurri ingredients to a food processor and blitz.
- Serve ribs with chimichurri.
