Get your hands messy with these Italian-inspired pork ribs served with roasted cherry tomatoes and crusty bread.
- Preheat oven to 200C. 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 mins 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 mins. 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 mins or until tomatoes soften.
- Top the ribs with cherry tomatoes and basil leaves, and serve with Mediterranean salad and crusty bread.
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