Devilled pork ribs

devilled ribsI usually find brush on marinades disappointing; They taste great but only seem to flavour the outside of the meat.That’s why I was so pleased when I came across this recipe; These ribs are tasty through and through and quite simple to make.
I’ve also tried the coating on rindless belly pork slices with just as good results.
For belly pork use a slightly deeper tin and drain some of the fat off if it gets too much. You may also need to reduce the cooking time depending on the thickness of the slices.

Serves 2-3


75 g butter, softened
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree
2 shallots, minced
1 teaspoon dry mustard
1 teaspoon curry powder
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
1 kg spare ribs
50 g plain flour


Preheat the oven to 200C/Gas 6.

Use 25 g of the butter to generously grease a shallow ovenproof dish large enough to hold all the ribs in one layer.

Melt the rest of the butter in a small saucepan and add the shallots, Cook gently for a minute or two to soften but not brown. Remove from the heat.

Add the Worcestershire sauce, tomato puree, shallots, mustard, curry powder, pepper, paprika and half of the salt to the shallots and mix well.

Coat the ribs in the flour, shaking off any excess, and place them, meaty side up, in the ovenproof dish.

Sprinkle with the remaining salt then brush generously with the spiced butter mixture. Roast in the centre of the oven for 1 hour.

Reduce the heat to 180C/Gas 4 and roast for another 30 minutes or until the meat is tender. Garnish with the lemon wedges and serve immediately.

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