Sweet and Sticky Ribs
- Level: Easy
- Yield: 15 to 20 ribs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 309
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 84
- Sodium
- 382
- Total: 13 hr 35 min
- Prep: 5 min
- Inactive: 12 hr
- Cook: 1 hr 30 min
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.