Spicy Pork Ribs - 3D or 4D Hotair at 160⁰C & Hand Blender

• 20 baby back ribs
• 2 cloves garlic, peeled
• 3cm piece fresh ginger, peeled and roughly chopped
• 1 red chili, deseeded and roughly chopped
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tsp ground cumin
• ½ tsp black pepper
• 1 tbsp paprika
• Small bunch coriander, washed but stems left on
• Extra coriander for serving.

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Hand Blender.

1. Put the pork ribs in a large bowl.

2. Place all the other ingredients except for a few coriander leaves, in the bowl of the universal cutter. Blend until well combined and a paste is starting to form.

3. Rub all over the ribs. Cover and refrigerate for a few hours or overnight to allow the flavours to develop.

4. Put the ribs in a roasting dish and cover with foil. Cook for 1 hour and 20 minutes.

5. Remove the foil and turn up the oven to 180°C. Cook the ribs for another 35-40 minutes, turning a couple of times during cooking.

6. Allow to cool slightly before serving with the reserved coriander leaves.

Note: This dish can also be cooked using HotAir Eco. For recommended shelf levels please refer to your instruction manual.

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