Pork ribs are the classic, most popular barbecue meat in Italy. They are available in every Italian festival and if you try them once, it is very easy to crave for more. If cooked on a barbecue they are juicy and succulent but they can also be excellent cooked in the oven.
To really bring out the flavour of the meat you need to marinate the ribs in herbs, wine, oil and vinegar for a few hours, or ideally overnight. Plenty of garlic and onion will improve their taste too.
I find that they are a big hit with the children; as it is finger food they can be quite fun and children love down to earth, messy food.
- Prep Time : 10 min +marinating time minutes
- Cook Time : 40 minutes
Rub the meat with salt and pepper.
Chop the herbs, the garlic and the onion and mix them up with the oil, vinegar and wine. Dip the meat in the marinade and let it rest at least for a couple of hours.
Cook the meat at 180C for about 40 minutes until it looks crispy and golden.
Enjoy with some fresh salad leaves.