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.
Sunterra Farms Pork Side Ribs, Breast Bone Removed (kg)
Roland Fine Sea Salt (750g)
Rogers Sugar Best Brown (1kg)
Morton Bassett Fennel Seed (53g)
La Costena Chipotle Peppers in Adobo Sauce (186ml)
Morton Bassett Red Chilies Flakes (37g)