This piri piri pork ribs recipe appeared in the July 2022 BBC Good Food magazine. Just looking at the picture in the magazine made me want to eat them, so they were definitely on the list to be made!
The prep time is really quick, but marinating and cooking takes a bit longer...they're definitely worth waiting for.
The end result is beautifully tender ribs that have the most delicious smoky flavour and warmth from the piri piri spices. The barbecue sauce on the side is perfect for dipping the ribs into.
Tips
- These ribs can be cooked on the BBQ or in the oven – I’ve given instructions for both methods.
- This piri piri pork ribs recipe is easily adapted if you’re cooking for less or more people.
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How to make this Piri Piri Pork Ribs
Ingredients
- 2 baby back pork rib racks
For the marinade (makes approx. 375g):
- 3 red chillis
- 6 cloves garlic, roughly chopped
- 100ml red wine vinegar
- 2 tbsp honey
- 200g tomato ketchup
- 1 tbsp soft light brown sugar
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- large pinch of salt
Instructions
- Tip all the marinade ingredients into a mini chopper or blender and blitz until smooth. If there’s a thin membrane on the back of the ribs, peel this off as best you can. Smear half the marinade over the ribs, then transfer to a baking tray, cover and chill for at least 2 hours or up to 24 hours.
Cook the ribs on the BBQ:
- If you have a lidded or kettle BBQ, set it up for indirect cooking (with coals on one side and a drip tray under where you’ll be cooking the ribs). If you can read the temperature on your BBQ, it should be at about 150C. For slow-cooking on the barbecue over the drip tray, first pour 500ml water into the tray, lay the ribs on the grill rack above, cover the barbecue with its lid and cook the ribs for 2 to 3 hours, turning occasionally and topping up the tray with water if needed.
- While the ribs are cooking, tip the rest of the marinade into a small saucepan and simmer for 10 minutes until thick and gloopy – this is the sauce to serve with the ribs. When the ribs are cooked, leave to cool a little and tip any cooking juices into the barbecue sauce. The sauce and ribs can be prepared up to two days ahead, left to cool then kept chilled.
- Remove the ribs to a board and remove the drip tray from the barbecue. Set the barbecue up for direct cooking, light some new coals or set a gas barbecue to medium. Return the ribs to the grill, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce as soon as they start to char and turn every minute until well-coated, charred at the edges, caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.
Cook the ribs in the oven:
- Heat the oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin, cover tightly with kitchen foil and bake for 2.5 hours until the bones are exposed and the meat is tender.
- See step 2 above to make the marinade into a sauce, while the ribs are cooking.
- Remove the ribs from the oven and increase the heat to 220C/200C/gas 7. Brush the ribs generously with the sauce and cook for 5 minutes uncovered. Baste then turn over and baste the other side and cook for another 5 minutes, until they’re caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.
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Piri Piri Pork Ribs
Beautifully tender ribs that have the most delicious smoky flavour and warmth from the piri piri spices.
Ingredients
- 2 baby back pork rib racks
For the marinade (makes approx. 375g):
- 3 red chillis
- 6 cloves garlic roughly chopped
- 100 ml (½ cup) red wine vinegar
- 2 tbsp honey
- 200 g (7.1 oz) tomato ketchup
- 1 tbsp soft light brown sugar
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- large pinch of salt
Instructions
- Tip all the marinade ingredients into a mini chopper or blender and blitz until smooth. If there’s a thin membrane on the back of the ribs, peel this off as best you can. Smear half the marinade over the ribs, then transfer to a baking tray, cover and chill for at least 2 hours or up to 24 hours.
Cook the ribs on the BBQ:
- If you have a lidded or kettle BBQ, set it up for indirect cooking (with coals on one side and a drip tray under where you’ll be cooking the ribs). If you can read the temperature on your BBQ, it should be at about 150C. For slow-cooking on the barbecue over the drip tray, first pour 500ml water into the tray, lay the ribs on the grill rack above, cover the barbecue with its lid and cook the ribs for 2 to 3 hours, turning occasionally and topping up the tray with water if needed.
- While the ribs are cooking, tip the rest of the marinade into a small saucepan and simmer for 10 minutes until thick and gloopy – this is the sauce to serve with the ribs. When the ribs are cooked, leave to cool a little and tip any cooking juices into the barbecue sauce. The sauce and ribs can be prepared up to two days ahead, left to cool then kept chilled.
- Remove the ribs to a board and remove the drip tray from the barbecue. Set the barbecue up for direct cooking, light some new coals or set a gas barbecue to medium. Return the ribs to the grill, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce as soon as they start to char and turn every minute until well-coated, charred at the edges, caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.
Cook the ribs in the oven:
- Heat the oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin, cover tightly with kitchen foil and bake for 2.5 hours until the bones are exposed and the meat is tender.
- See step 2 above to make the marinade into a sauce, while the ribs are cooking.
- Remove the ribs from the oven and increase the heat to 220C/200C/gas 7. Brush the ribs generously with the sauce and cook for 5 minutes uncovered. Baste then turn over and baste the other side and cook for another 5 minutes, until they’re caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.
Notes
- These ribs can be cooked on the BBQ or in the oven – I’ve given instructions for both methods.
- This piri piri pork ribs recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 1390kcal | Carbohydrates: 32g | Protein: 72g | Fat: 107g | Saturated Fat: 34g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 839mg | Potassium: 1436mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1457IU | Vitamin C: 52mg | Calcium: 111mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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