Photo: Sweet and Sticky Ribs Recipe
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
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.
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By glutenfreelover
Duluth, GA
on December 23, 2011
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This is a great standby recipe to have around. The wrong kind of soy sauce can practically ruin it though, so make sure you get something "dark and sweet" - just as Nigella says. Otherwise it's too salty. As others mentioned, basting is essential and I think some added spices might be nice. Cinnamon? Garam masala? Perhaps a smidge of cardamom?! Works well with any type of pork ribs.
By ambfoodie
Guilford, CT
on January 23, 2010
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I know, I'm breaking the rules(just a bit by rating this excellent, (although they probably are! when I'm referring to her Bourbon Glazed Pork Ribs....
Find those in her latest book "Nigella Christmas" (beautiful book, filled with great recipes...I just made them last wknd for a little Awards party....EVERYONE LOVED them!! ...including some picky, tough to please guests. My first time ever cooking ribs...they were easy, moist but crispy and so so yummy!! I used Smithfield's Babyback ribs (she recommends St. Louis style pork spare ribs, but grocery didn't carry them, and some people said they don't like those as much as babyback anyway. Have a small bottle of your favorite bottle of Bourbon on hand, recipe calls for quite a bit, and we needed to double up on the sauce...that's probably the biggest expense of making these...but...SO WORTH IT!
By vhsotelo_11760887
Berkeley, CA
on March 26, 2009
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Made this for a cocktail party... Nobody liked the first batch. It was like pulling teeth to get people to try it. But my second batch not only looked great but tasted great as well. What did I do differently? TWO things...
I added some Spice - try Salt and Pepper or Chinese 5 Spice - gives it a 3 dimensional taste. But more importantly - BASTE IT. Put some extra marinade aside and baste! baste! baste!. Baste (or brush the sauce on the ribs every time you turn over and (especially after you take the foil off for the final roast. It will give the ribs a carmelized coat and juiciness.
Two Stars for the original recipe - 4 stars with my modification. Trust me.
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