Brazilian style pork ribs – costelinhas de porco brasileiro
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Marcello Tully serves up sticky pork ribs in this mouthwatering barbecue recipe. The ribs are marinated in garlic, ginger and lime then grilled until lightly charred and perfectly tender. If you don't have access to a barbecue you could finish cooking the ribs in a hot oven.
First published in 2016
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Ingredients
Metric
Imperial
Barbecued pork ribs
- 2kg pork ribs
- 10g of garlic cloves, chopped
- 10g of fresh ginger, finely chopped
- 1/2 red chilli, finely chopped
- 3 limes, juice only and zest of one lime
- 50g of caster sugar
- 50g of white wine vinegar
- 2 tbsp of clear honey
- 1/2 tsp fresh coriander, finely chopped
- salt
- black pepper
SAVE RECIPE
Equipment
- Barbecue
Method
1
Begin by par-cooking the ribs. Place the ribs in a large saucepan, cover with water and bring to the boil. Simmer for 90 minutes until tender, then drain and set aside to cool
- 2kg pork ribs
2
To make the marinade, mix all the remaining ingredients in a large bowl and rub over the ribs. Cling film the bowl and place in the fridge to marinate overnight, or for at least 4 hours
- 10g of garlic cloves, chopped
- 10g of fresh ginger, finely chopped
- 1/2 red chilli, finely chopped
- 3 limes, juice only and zest of one lime
- 50g of caster sugar
- 50g of white wine vinegar
- 2 tbsp of clear honey
- 1/2 tsp fresh coriander, finely chopped
- salt
- black pepper
3
Preheat a barbecue or grill to a high heat
4
Cook the ribs on the barbecue for 5 minutes each side, basting them throughout with any remaining marinade, until sticky and golden. Remove from the grill and serve
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