Sweet and Sticky Ribs

Name: Sweet and Sticky Ribs
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT13H35M0.000S
Yield: 15 to 20 ribs
Ingredients: 4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce; 2 fluid ounces (60 ml) cranberry sauce (from a jar); 2 fluid ounces (60 ml) dark sweet soy sauce; 1 clementine, juice and sliced rind; 1 lime, juice and sliced rind; 15 to 20 pork spare ribs

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Level: Easy
Total: 13 hr 35 min

Prep: 5 min
Inactive: 12 hr
Cook: 1 hr 30 min

Yield: 15 to 20 ribs

Level: Easy
Total: 13 hr 35 min

Prep: 5 min
Inactive: 12 hr
Cook: 1 hr 30 min

Yield: 15 to 20 ribs

Ingredients

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4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce

2 fluid ounces (60 ml) cranberry sauce (from a jar)

2 fluid ounces (60 ml) dark sweet soy sauce

1 clementine, juice and sliced rind

1 lime, juice and sliced rind

15 to 20 pork spare ribs

Directions

Place all the ingredients into a large freezer bag and mix well. 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 350 degrees F (180 degrees C).
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum 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 400 degrees F (200 degrees 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.