Chilli Pork Ribs

prep 10 mins, plus marinating cook 20 mins
  • 100 ml (3½ fl oz) sunflower oil
  • 2 teaspoons chilli powder
  • 1 teaspoon barbecue seasoning
  • finely grated rind and juice of 1 lime
  • 2 garlic cloves, crushed
  • 3 tablespoons tomato ketchup
  • 16–18 pork spare ribs

Mix together the oil, chilli powder, barbecue seasoning, lime rind and juice, garlic and tomato ketchup in a small bowl.

Put the ribs in a shallow glass or ceramic dish and brush with the marinade. Cover loosely and leave to marinate in the refrigerator for at least 2 hours.

Arrange the ribs on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook the ribs for about 20 minutes, turning them once, until golden. Serve with jacket potatoes and a salad.

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