Ingredients
- Pork Ribs (about 12-15 ribs)
- 1 tablespoon sunflower oil
- 1 teaspoon sea salt
- 2 tablespoons dark brown soft sugar
- 10.1fl oz-300ml red wine
- 1 cinnamon stick
- 1 medium onion (blitzed into a paste)
- ½ tablespoon ground black pepper
- 1 teaspoon garlic granules
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 bouquet garni bag
- 1 dry crumbling beef stock cube
Method
- Place all of the ingredients (except the pork ribs) into large mixing bowl and combine with a spoon. Coat the ribs evenly in the sauce, cover with tin foil and pop into the fridge for at least 12 hours to marinade
- When ready to cook, pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven. Discard of the cinnamon stick and bouquet garni. Place the ribs onto the roasting rack/pan and save the marinade to one side
- Pop the ribs into the oven (no need to turn when cooking with a Vulcan Roaster) for 30 minutes. Remove from the oven and baste with the remaining marinade and pop back into the oven for 10-15 minutes
- Ensure the meat is thoroughly cooked (not pink) and serve whilst hot
