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Chili Ribs

Written by yorky

Ingredients 25 gm Plain flour 1 tsp Salt 1 tsp Ground black pepper 1.6 kg Pork ribs, separated 2 tblsp Sunflower oil 1 Onion, finely chopped 1 tblsp Cornflour Parsley leaf for garnish Sauce 1 Garlic clove, crushed 5 Fresh red chilies, chopped 3 tblsp Tomato puree 2 tblsp Red wine vinegar dash Worcestershire sauce pinch Ground cloves 600 ml Beef stock Method Mix the flour, salt and pepper in a bowl, add the ribs and toss until fully coated. Preheat the oven to 180 degC. Heat the oil in a large pan and fry the ribs until browned on all sides. Put in a roasting pan and add the onions. Put the garlic, 3/4 of the red chili, tomato puree, red vinegar, Worcestershire sauce and cloves in a blender and blend to a paste. Add the paste to the beef stock with the remaining chilies and mix well. Pour the sauce over the ribs, cover with foil and roast for 1 hour. Remove the foil and roast for a further 30 minutes until the ribs are tender. Remove the ribs and pour the remaining sauce into a saucepan. Mix the cornflour with a little cold water and add to the sauce. Bring to the boil stirring continuously and then cook for 2 to 3 minutes until the sauce thickens. Pour a little of the sauce over the ribs prior to serving and garnish with parsley. Serve the remaining sauce separately as a dip.

 

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