You want to suck your ribs, but you don’t want your ribs to suck! Ribs done badly can taste tough or piggy, but when down properly, they are an amazing dish. These ribs are to die for – extremely tender, sticky, sweet and yet spicy.
125 ml Thai or Chinese sweet chilli sauce
60 ml Cranberry sauce (from a jar)
60 ml Dark sweet soy sauce
1 Clementine, juice and sliced rind
1 Lime, juice and sliced rind
15 -20 Pork spare ribs
Preparation and cooking
Place all the ingredients, into a large freezer bag and mix well. Add the ribs, and ensure they are well coated. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
Preheat the oven to 180°C.
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
Raise the oven temperature to 200°C and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
To serve, place the ribs onto a large serving plate.