1 kg - Sunterra Farms pork side ribs
1¼ tsp - sea salt
3 tsp - brown sugar, lightly packed
2 tsp - fennel seeds
1 - chipotle pepper, dried
1 tsp - chili flakes
Remove the silver skin from the underside of the ribs if the butcher hasn’t already done so. Combine the salt and sugar in a small bowl and rub the mixture all over the ribs. Cover and refrigerate the ribs for 30 minutes.
In the meantime, lightly toast the fennel seeds and chipotle pepper in a skillet. Let cool then grind in a mixer until coarse. Add the chili flakes and rub the mixture all over the ribs then cover with a lid and refrigerate overnight.
The next day, transfer the ribs meat-side-up on a wire rack. Cook in a 250F oven for 3 to 4 hours. Ribs can be eaten when a thermometer reads 160F, but for tender ribs keep them in the oven until a toothpick inserts with very little resistance.
To finish the ribs, increase the oven temperature to 500F and roast until a nice brown crust develops. Or if you want to use barbeque sauce, coat the ribs and then roast them at 500F for about 5 minutes until the sauce begins to blister and the meat becomes slightly charred. Cut ribs into sections along the bone and serve.