2 racks pork ribs, about 12 bones in each
¼ cup fresh rosemary
2 teaspoons fennel seeds
2 cloves garlic, roughly chopped
½ teaspoon chilli flakes
1 teaspoon sea salt
4 tablespoons olive oil
⅓ cup olive oil
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
2 cloves garlic, crushed
2 tablespoons finely chopped red onion
2 roasted piquillo peppers, diced
small handful parsley, chopped
sea salt and ground pepper
Preheat the oven to 160°C fan bake.
Marinade: Put the rosemary, fennel seeds, garlic and chilli flakes together on a cutting board and chop to a coarse mix. Place in a bowl and stir in the salt and oil.
Lay out a large sheet of foil then top with a sheet of baking paper. Place one rack of ribs on top and rub with half of the marinade. Fold over the baking paper then the foil, sealing tightly. Repeat with the second rack of ribs.
Place on an oven tray and bake until the ribs are very tender when pierced with a knife. This can take 2 hours depending on the size of the ribs.
The ribs can be left wrapped in the foil and stored in the fridge 2 days ahead of finishing on the grill, if desired.
To finish: Place the ribs on the bars of a preheated barbecue and cook until they are lightly charred in places and hot. Serve as is or top with the following Mustard Dressing.
Whisk the oil, lemon juice, mustard and garlic together and season with salt and pepper. Stir in the red onion, peppers and parsley.