Sweet and Sticky Ribs (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 90 Minutes |
Ready In: 95 Minutes Servings: 15 |
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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:
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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