Hawksmoor’s Tamworth Belly Ribs

The perfect warming Bonfire Night recipe

Legendary meat restaurant Hawksmoor has just released a brand new cookbook for autumn called Hawksmoor: Restaurants & Recipes by Huw Gott and Will Beckett, the founders and co-owners of the restaurant group. The book is filled with mouth-watering meaty recipes, such as this one for their delicious Tamworth Belly Ribs – a really hearty yet sophisticated dish and a perfect crowd pleaser for Bonfire Night and beyond.


Serves 4-6


  • 25g fennel seeds (they will deteriorate so make sure they are fresh)

  • 25g black peppercorns

  • 5g cumin seeds

  • 5g coriander seeds

  • 1 onion, grated

  • 5-6 cloves of garlic, finely chopped

  • 60ml vegetable oil

  • 60ml pressed apple juice

  • 1 green pepper, deseeded and diced

  • 1 green chili, deseeded and diced

  • 60ml maple syrup

  • 60ml smoked chipotle Tabasco

  • 60g English mustard or 30g mustard powder mixed with 2tbsp of water

  • 60g smoked Maldon sea salt

  • 60ml blackstrap molasses

  • 125ml ketchup (Hawksmoor or Heinz)

  • 185g apricot jam (Hawksmoor use Tiptree)

  • 1 Granny Smith apple, peeled, cored and grated

  • 25g anchovies, finely chopped

  • 1.5-2kg pork belly, with the ribs attached


  1. Dry-roast the spices in a heavy-based frying pan for about 5 minutes, until they turn colour. tip them into a grinder and whiz until powdered.

  1. Cook the onion, garlic and spices in the vegetable oil over a low heat for about 5 minutes. add the apple juice and cook until the juice has evaporated. Whiz in a blender with all the other ingredients except the apple and anchovies. Stir in the grated apple and chopped anchovies.

  1. Remove the skin from the pork belly and discard or use to make pork scratchings. Place the belly in a dish and using your hands massage the ribs with the spiced marinade, cover and leave in the fridge overnight.

  1. When ready to cook, preheat the oven to 100°C/200°F/gas ¼. Place the ribs in a shallow roasting tray, cover with foil, and roast for 4–5 hours, until the meat is tender.

  1. Remove from the oven and allow to cool before cutting the ribs into portions. In a heavy-based pan, reduce the remaining marinade and use it to baste the ribs liberally.

  1. Finish cooking the ribs on the barbecue or in a hot oven (220°C/425°F/gas7) until thoroughly heated through, taking care not to let them burn. We like to serve our ribs with pickled red cabbage, but you could serve them with a slaw.

Hawksmoor: Restaurants & Recipes by Huw Gott and Will Beckett is published by Preface and out now.

For more inspiration and ideas to make this Bonfire Night an extra special one, head over to The Edit for our latest articles and featured vendors.


Posted in Recipe

by Recipe
on on 24 October 2017

  chocolate, creative, easter

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