Calabrian Chilli Pork Ribs with Tomato and Fennel
These Calabrian chilli pork ribs are cooked low and slow on the barbecue, then glazed with tomato, fennel and Calabrian chilli paste. The flavour is savoury, aromatic and gently spicy, giving the pork a rich red finish with balanced warmth.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the Calabrian chilli tomato fennel glaze
- 2 tbsp Calabrian chilli paste
- 2 tbsp tomato purée
- 200 g chopped tomatoes
- 1 small fennel bulb very finely diced
- 1 small shallot finely minced
- 4 garlic cloves finely grated
- 1 tsp fennel seeds lightly crushed
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp dark brown sugar
- 2 tbsp soy sauce
- 60 ml apple juice
- 1 tbsp water
For finishing
- 1 tbsp fennel fronds chopped
- a little extra crushed fennel seed optional
Instructions
Season the ribs
- Pat the ribs dry with kitchen paper and remove the membrane from the back if needed. Mix the salt, black pepper, smoked paprika, garlic powder and onion powder, then rub the seasoning all over both sides of the ribs.
Set up the BBQ
- Prepare your BBQ for indirect heat at 150°C to 160°C. Keep one cooler zone for the main cook and a slightly hotter area ready for the final glaze setting stage.
Start the first cook
- Place the ribs bone side down on the indirect side of the grill or in a foil tray. Close the lid and cook for 1 hour 30 minutes, keeping the temperature steady.
Make the Calabrian chilli tomato fennel glaze
- Heat the olive oil in a saucepan over low heat. Add the diced fennel and shallot, then cook for 4 to 5 minutes until softened. Stir in the garlic and crushed fennel seeds for 30 seconds. Add the Calabrian chilli paste, tomato purée, chopped tomatoes, red wine vinegar, honey, brown sugar, soy sauce, apple juice and water. Simmer gently for 10 to 12 minutes, stirring now and then, until thickened and glossy.
Blend if you want a smoother glaze
- For a smoother finish, blend the glaze briefly with a stick blender. I often do, especially if I want a neater lacquer on the ribs. If you like a little texture from the fennel, leave it as it is.
Glaze the ribs
- Brush a thin layer of glaze over the ribs and return them to the BBQ over indirect heat. Cook for 15 minutes, then brush with another layer. Repeat once more if needed so the sauce builds gradually.
Set the glaze
- Move the ribs a little closer to the hotter side for 5 to 7 minutes so the glaze turns tacky and catches in spots. Watch them closely, because tomato and sugar will darken faster than you think.
Rest and finish
- Rest the ribs for 10 minutes, then slice between the bones. Finish with chopped fennel fronds and a pinch of extra crushed fennel seed if you like.
Notes
Calabrian chilli paste has a very useful sort of heat. It’s warm, rounded and slightly fruity, which makes it ideal for pork ribs. Different jars do vary, though, especially in saltiness and punch, so I always taste it before it goes into the pan. If it’s particularly fierce, I hold back a little and let the tomato do more of the talking. If it feels mild, I add an extra spoonful.
Fennel needs to be chopped quite finely here so it softens into the glaze rather than staying chunky. I like using both the bulb and the seeds because they bring different things. The bulb gives sweetness and aroma, while the seeds give a more concentrated fennel note that stands up well to smoke and pork fat. The little fronds on top at the end are not essential, though they make the finished ribs smell especially good.
Nutrition
Calories: 785kcalCarbohydrates: 21gProtein: 42gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 166mgSodium: 990mgPotassium: 845mgFiber: 2.1gSugar: 15gVitamin A: 1040IUCalcium: 96mgIron: 3.3mg
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