Harissa pork spare ribs

From Cookipedia

Another excuse to play with Taste Sensation's spice mixes. This time Taste Sensation harissa seasoning.

I've used a similar recipe as the basis for this, but used only the harissa seasoning, rather than a selection of spices as I wanted to really taste their seasoning in this.

Our butcher has been very generous with the ribs too. More of a loin cut than ribs. We've used about 900g of the ribs for two greedy people as a main.

Harissa pork spare ribs
Servings:Serves 2
Calories per serving:1562
Ready in:1 day, 6 hours
Prep. time:1 day
Cook time:6 hours
Recipe author:Chef
First published:23rd December 2019

Best recipe review

Just right!


Lovely spicy flavour, complex, but not too hot.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat your oven to 140° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Separate the ribs (or meat) into manageable chunks, or get your butcher to do this.
  2. Add everything to a Lock & Lock box, close the lid and shake like crazy for a minute or so.
  3. Leave to marinade for 24 hours in a cool place
  4. When ready to cook, shake up again and then tip everything out onto a deep baking tray, cover with a tray or tin-foil and roast at the top of the oven for about 4 hours stirring up occasionally.
  5. About 15 minutes before you are ready to serve, turn the heat up to 220°, uncover and cook until all the juices have turned dark and sticky and coated the ribs.
  6. Serve

Serving suggestions

This went very nicely with peas, sweetcorn, carrots and a simple, non-spicy gravy.

Recipe source

Chefs notes

Because Christmas dinner got in the way of devouring these, they actually spent 3 days marinating in the fridge. And were no better or worse for that, so don't be concerned about how long you marinade them for, providing it is in a cool place.

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