Sweet and Sticky Ribs

Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007

Show: Food Network SpecialsEpisode: Nigella's Christmas Kitchen: Holiday Party

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
15 to 20 ribs

Times:

Prep: 5 min
Inactive Prep: 12 hr 0 min
Cook: 1 hr 30 min
Total:: 13 hr 35 min

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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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Comments & Reviews

recipe Sweet and Sticky Ribs
Amy Guilford, CT 01-23-2010
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Try Her Bourbon Glazed Pork Ribs!!
Rated: 5 stars out of 5

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!Read more
recipe Sweet and Sticky Ribs
Victoria Berkeley, CA 03-26-2009
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Horrible first batch - but 2nd batch got better with modifications...
Rated: 2 stars out of 5

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.Read more
recipe Sweet and Sticky Ribs
tanya nacognoches, TX 01-23-2009
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Sweet and sticky ribs
Rated: 4 stars out of 5

Whats the name of the soy sauce she uses cause I can only find the regular one
recipe Sweet and Sticky Ribs
RITA Roxbury, MA 01-05-2009
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Fantastic and versatile
Rated: 5 stars out of 5

This is a different kind of rib sauce than most people are used to, it's not like barbeque. I made it for a Christmas party... and after some trepidation, people tried it and just loved it! Is is important to get the right ingredients (real sweet dark soy, not regular soy sauce, Mae Ploy or Pantainorasingh sweet chili sauce), and to follow the part about raising the temperature and then removing the tin foil and continuing to cook. This is a fantastic and easy recipe. It delivers the right balance of sweet and hot, and plenty of flavor. It also is a great sauce for chicken wings and chicken thighs. Read more
recipe Sweet and Sticky Ribs
christine lynn, MA 12-27-2008
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not worth trying
Rated: 1 stars out of 5

my co worker and I both tried this recipe. It didn't come out sticky - I went to the Asian store and got the things I needed.... I served them for Christmas Eve, only three. got eaten. I would never make again.Read more
recipe Sweet and Sticky Ribs
Anonymous 06-03-2008
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FANTASTIC!
Rated: 5 stars out of 5

This is a wonderful recipe! Fast and easy.