5 oz cold black coffee (Buy it here)
5 oz sweet soy sauce
5 oz Madeira wine
4.5 lbs pork belly rib rack
1. Mix together the coffee, soy sauce and Madeira wine. Put the rib rack in a dish and pour on the mixture, turning to coat it all over. Cover loosely with cling film and put in the fridge for 4 hours (or leave overnight).
2. Preheat the oven to 240 F.
3. Lift the ribs out of the marinade and put them into a roasting tin. Baste with some of the marinade (reserving the rest), then cover the roasting tin with foil and cook for 5-6 hours, or until the meat is falling off the bone, basting every so often with more marinade.
4. Take the tray out of the oven and cut between the bones to make individual ribs. Turn the oven up to 425 f.
5. Pour the remaining marinade into a pan, bring to the boil, then turn down and simmer for about 4 minutes until it’s a bit syrupy. Paint the ribs with marinade and return them to the hot oven.
6. Cook the ribs for about 7 minutes, then take them out, turn them over, paint with the rest of the marinade and return to the oven for a final 5-7 minutes.
7. When ready to eat they should be sticky and dark.
Recipe courtesy of San Francisco Bay Coffee