Red Wine Ribs©


  • Pork Ribs (about 12-15 ribs)
  • 1 tablespoon sunflower oil
  • 1 teaspoon sea salt
  • 2 tablespoons dark brown soft sugar
  • 10.1fl oz-300ml red wine
  • 1 cinnamon stick
  • 1 medium onion (blitzed into a paste)
  • ½ tablespoon ground black pepper
  • 1 teaspoon garlic granules
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 bouquet garni bag
  • 1 dry crumbling beef stock cube


  1. Place all of the ingredients (except the pork ribs) into large mixing bowl and combine with a spoon. Coat the ribs evenly in the sauce, cover with tin foil and pop into the fridge for at least 12 hours to marinade
  2. When ready to cook, pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven. Discard of the cinnamon stick and bouquet garni. Place the ribs onto the roasting rack/pan and save the marinade to one side
  3. Pop the ribs into the oven (no need to turn when cooking with a Vulcan Roaster) for 30 minutes. Remove from the oven and baste with the remaining marinade and pop back into the oven for 10-15 minutes
  4. Ensure the meat is thoroughly cooked (not pink) and serve whilst hot

Image Gallery