Sweet and Sticky 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
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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


  1. 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.
  2. Preheat the oven to 350 degrees F (180 degrees C).
  3. 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.
  4. 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.
  5. To serve, place the ribs onto a large serving plate.
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