These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Recipe courtesy of Jamie Oliver
Episode: The Bill
Total:
1 hr
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.

Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

IDEAS YOU'LL LOVE

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Smoked Pork Ribs

Recipe courtesy of Michael Symon

Barbecue St. Louis Pork Ribs

Recipe courtesy of Alton Brown

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Rib-eye Steak

Pulled Pork

Recipe courtesy of Ree Drummond

Dry Rub Baby Back Ribs

Recipe courtesy of Food Network

Barbecued Pork Ribs

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking