Sticky marmalade ribs recipe
Sweet, sticky ribs are always a winner when feeding a crowd, and these marmalade-glazed ones would work just as well for a summer barbecue or a Bonfire Night feast. Tender and meaty, the ribs can also be cooked in the oven if the weather's not on your side.
See method- Serves 6
- 10 mins to prepare and 2 hrs 10 mins to cook
- 592 calories / serving
- Dairy-free
Ingredients
- 1.8kg pork ribs
- olive oil, to drizzle
- 200ml orange juice
- 3 spring onions, finely shredded
- ½ orange, zested
For the glaze
- 200g shredless marmalade
- 2 garlic cloves, crushed
- ½ tsp crushed chillies
- 2 tbsp tomato ketchup
- 2 tbsp soy sauce
- 2 tsp soft brown sugar
Each serving contains
- Energy
- 2455kJ 592.0kcal
- Fat
- 44g
- Saturates
- 16g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 11.8gProtein 36.8gFibre 0.4g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the ribs in a large roasting tray, drizzle with a little oil and season. Add the orange juice to the tin and cover tightly with foil. Roast for 1½ - 2 hrs, turning the ribs over after 1 hr, until the meat is really tender between the bones.
- Meanwhile, mix all of the glaze ingredients in a small pan. Bring to the boil, then reduce the heat and simmer gently for 3 mins. Set aside. Preheat the barbecue, if using.
- Brush the ribs with a third of the glaze and barbecue for for 10-12 mins, turning regularly and basting with more glaze, until charred and sticky. Alternatively, to finish in the oven, increase the temperature to gas 6, 200°C, fan 180°C. Brush the ribs with a third of the glaze. Roast for 10-15 mins, until charred and sticky, then turn and brush with a little more glaze. Roast for a further 10-15 mins.
- Transfer to a chopping board, scatter with the spring onion and orange zest, then slice apart and serve with the remaining glaze.
- See more Barbecue recipes
