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Delicious Ontario Pork Recipes

Piri-Piri Pork Side Ribs

The delicious side of the ‘cue!
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Yield:
Serves 6 - 9

Prep Time:
30 minutes

Cooking Time:
3.5 hours

Ingredients:

Barbeque Pork Side Ribs 
3 full racks of Ontario Pork Side Ribs
6 tablespoons dry rub 
1 cup Piri sauce, with the remaining sauce set aside and served on the side

Piri-Piri Sauce
1/3 cup (79 ml) chopped sweet onion
1 red shepherd pepper
6-8 long red chili pepper coarsely chopped (remove seeds and membrane for less spice)
6 garlic cloves
2 limes, zested and juiced 
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
8-10 small basil leaves large basil (4 large) 
2 Tbsp (30 ml) fresh oregano
1/4 cup, plus 1 Tbsp (75 ml) apple cider vinegar
1 cup (250 ml) olive oil


Dry Rub

2 Tbsp (30 ml) garlic powder
2 Tbsp (30 ml) paprika
1 tsp (5 ml) chili powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) mustard powder
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
2 tsps (10 ml) dried oregano
1 Tbsp (15 ml) brown sugar 


Cooking Instructions:

Piri-Piri Sauce: 
  • Preheat the grill on high. Place the shepherd pepper on the grill and cook, turning occasionally, until blackened all over, 6 to 8 minutes. Place the pepper in a bowl, cover with plastic wrap and let stand 5 -10 minutes. Peel back the skin, remove the stem and seeds, reserving the flesh.
  • Using a Vitamix, blender, or food processor, add all the ingredients except the olive and process until very smooth. With the processor running on low, slowly add the olive oil until combined.
  • Portion one cup for basting and reserve the remaining sauce to be served on the side. Make ahead and refrigerate until ready to use.

    Dry Rub: 
  • Mix together all ingredients and store in airtight container

    Pork Ribs: 
  • Prepare the ribs: trim off any excess fat and remove the membrane from the bone side of the ribs (this is easily accomplished by using a piece of paper towel to grab the end of the membrane and peel it back slowly in one piece) Use 2 tablespoons of dry rub/rack and season both sides. 
  • Prepare the grill: Place a drip pan filled with 1” of water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light the burners on the other side of the drip pan. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. 
  • Preheat the grill to 250° F. Place ribs on grill over drip pan, close barbecue lid and cook for 11/2 hours at 250° F. If using charcoal, add coals to maintain a steady 250° F (some fluctuation is unavoidable, but the goal is to stay between 235° F - 265° F
  • For each rack of ribs, lay out tin foil (2 sheets thick) about 6” longer than each rack. Place ribs, meat side down on foil and wrap tightly. Return racks to the grill for 11/2 hours. Remove ribs from grill and leave in foil while increasing the temperature of the grill to approximately 450° F (maintaining a side of the grill not over direct heat).
  • Remove the ribs from foil and sear over hot grill 5 minutes/side. Using the Piri-Piri sauce, baste both sides of ribs and sear over hot grill, 3 minutes/side. Baste again and let cook another 10 minutes over indirect heat to let sauce set on ribs.
  • Place ribs on cutting board, tent with foil and let rest 10 minutes before slicing individual ribs. Place ribs on platter and serve with remaining sauce on the side.

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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