Calabrian pork ribs
Ingredients
- 100ml/3½fl oz olive oil
- 2 tbsp red wine vinegar
- 4 medium hot red chillies, deseeded, roughly chopped
- ½ red pepper, deseeded roughly chopped
- 1 head garlic, cloves peeled, roughly chopped
- few sprigs fresh thyme
- few sprigs fresh rosemary
- 1 tsp dried oregano
- ½ tsp dried red chilli flakes
- 1 rack pork ribs, in one piece, around 1.5–2kg/3lb 5oz–4lb 8oz
- salt and freshly ground black pepper
- lemon wedges
- 200g/7oz quick-cook polenta
Instructions
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