Rosticciana

Preheat your oven to 160°C (Fan 140°C)

Finely chop the rosemary leaves. Grate the zest from the lemon. Put all of the ingredients except the oil into a mortar and pestle and bash together. Add the olive oil and combine well.

Place the pork racks into a roasting dish and rub with the marinade. Cover the roasting dish with foil and cook for 1 ½ hours, or till the meat is soft and starts to pull away from the bone.

Now either pop the ribs onto a hot BBQ grill and char for 5 minutes on each side to crisp up and add a nice smoky flavour.

Or raise the oven temperature to 200°C (Fan 180°C). Drain off any excess fat and then cook for 10 minutes, then turn over and cook for a final 10 mins, or till the outside of the meat is golden and sticky.

Remove the ribs from the oven and leave to rest for 20 minutes before cutting and serving