Aspall Cyder - Cider and Vinegar

Pork Belly Ribs with a Sweet & Sour Aspall Cyder Vinegar Sauce


5 minutes

Cooking time
3 hours 30 minutes

There’s no really elegant way to eat pork belly ribs, but when they’re slow cooked in a delicious marinade we can’t resist rolling our sleeves up and getting messy! Pork belly is great value and often under-rated, but after a few hours in the oven it’s fantastically tender.

1. Pre-heat the oven to 180°C / Gas Mark 4.

2. Mix all the sauce ingredients in a saucepan and simmer for 20 minutes, stirring occasionally. Add salt to taste then allow to cool.

3. Split the sauce in half into two bowls, one for marinating the ribs and the other for basting the meat whilst cooking.

4. In the first bowl marinate the ribs for an hour.

5. Finally, place the ribs in the oven, discard the marinating sauce and baste the meat regularly cooking for a total of two hours, with the ribs covered for the first hour.