Name: Fennel and garlic roasted pork ribs
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 1 tablespoon fennel seeds; 1/3 cup (90 grams) tomato paste; 1 tablespoon brown sugar; 1/4 cup (60 millilitres) sherry vinegar; 4 clove garlic, crushed; 2 teaspoon smoked paprika; 1/4 cup (60 millilitres) olive oil; 2 x 500 gram racks pork spare ribs

Ingredients

1 tablespoon fennel seeds

1/3 cup (90 grams) tomato paste

1 tablespoon brown sugar

1/4 cup (60 millilitres) sherry vinegar

4 clove garlic, crushed

2 teaspoon smoked paprika

1/4 cup (60 millilitres) olive oil

2 x 500 gram racks pork spare ribs

Method

1.In a medium jug, combine seeds, paste, sugar, vinegar, garlic, paprika and oil. Reserve ¼ cup of the marinade. Place pork in shallow dish, pour over marinade; turn pork to coat in marinade. Cover; refrigerate 1 hour.

2.Preheat oven to 120°C/100°C fan-forced.

3.Place pork on oiled wire rack over large baking dish; roast, covered, 2 hours.

4.Increase oven temperature to 180°C/160°C fan-forced. Brush pork with reserved marinade; roast, uncovered, 45 minutes or until tender.

5.Slice ribs between the bones; serve with lemon wedges, if you like.

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