Italian Pork Spare Ribs and Roasted Cherry Tomato

Ingredients

6 (1 kg) pork spare ribs
1/4 cup sun-dried tomato pesto
2 tsp balsamic vinegar
1 1/2 tbsp olive oil
250 g cherry truss tomatoes
Basil leaves, to serve
300 g Mediterranean salad
Pane Di Casa loaf, to serve

Method

Preheat oven to 200 C. Halve the pork spare ribs, crossways. Place in a glass or ceramic dish. Combine the pesto, balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper. Pour the marinade over the ribs and set aside for 10 minutes for the flavours to develop.

Place the ribs on a rack in a baking tray lined with baking paper. Roast in the oven, turning once during cooking, for 30 minutes, turning once during cooking. Place the tomatoes on another baking tray lined with baking paper and drizzle with remaining olive oil. Season with salt and pepper. Roast with the ribs for a further 10 minutes or until tomatoes soften.

Top the ribs with cherry tomatoes and basil leaves, and serve with Mediterranean salad and crusty bread.

Credits: Coles

Photo Credits: Coles