Catemba Tender Pork Ribs Recipe

Meat Marinade:

• 2kg deboned pork belly or spare ribs
• 100ml worcestershire sauce

Spice Rub:

• 10ml smoked paprika
• 10ml ground cumin
• 10ml ground coriander
• 20ml coarse salt

Sauce:

• 1 onion finely chopped
• 2 Granny Smith apples grated
• 4 cloves garlic chopped
• 500ml Coca-Cola
• 250ml red wine
• 4 tbsp tomato puree
• 1 red chili deseeded and chopped
• 30ml apple sider vinegar
• 30ml olive oil

Method:

• Marinate the meat: Remove the membrane on the underside of the ribs for optimal tenderness. In a small bowl, mix together the smoked paprika, cumin, coriander, and salt. Rub the spice mixture generously over the meat, coating it evenly. Drizzle Worcestershire sauce over the meat, then cover and refrigerate for at least 1 hour, or overnight if possible for deeper flavour.
• Prepare the sauce: In a saucepan over medium heat, combine the onion, grated apple, garlic, Coca-Cola, red wine, tomato puree, and chili. Bring the mixture to a gentle boil, then reduce heat and let it simmer until it thickens, about 15–20 minutes. Once thickened, use a blender to purée the sauce until smooth. Stir in the apple cider vinegar and olive oil. Set aside.
• Cook the meat: Preheat your oven to 160°C (320°F). Remove the marinated meat from the refrigerator and let it come to room temperature. Wrap the ribs snugly in aluminum foil to retain moisture. Place them on a baking sheet and bake for 2 hours or until tender. After baking, remove the foil and baste the ribs with the prepared sauce. Grill or broil for 5–10 minutes, or until the ribs develop a crispy, caramelized exterior.
• Serve: Slice the ribs and serve with extra sauce on the side.

This method guarantees tender, flavour-infused meat with a beautifully caramelized and crispy finish. Enjoy!