Pork belly ribs with a sweet and sour Aspall Cyder Vinegar sauce recipe

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  • Serves 4-6
  • 1 hr 05 mins to prepare and 2 hrs 20 mins to cook
  • 1125 calories / serving
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Pork belly ribs with Aspall cyder vinegar sauce

Heat the oven to 180°C/Gas mark 4.

Mix all the sauce ingredients in a saucepan and simmer for 20 minutes, stirring occasionally. Add salt to taste, allow to cool.

Split the sauce in half into two bowls, one for marinating the ribs and the other for basting the meat whilst cooking.

In the first bowl, marinate the ribs for an hour. Place the ribs in the oven and cook for a total of two hours, the first hour with the ribs covered. Discard any marinade which has been used with the raw meat.

After an hour, take the cover off the meat and cook for a further half hour. For the last half hour, baste the ribs occasionally with the remaining marinade. Bring the remaining marinade to the boil and serve with the cooked ribs.

Serve with freshly cooked rice and salad.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2.5kg pork belly ribs
  • 5 tablespoons (100ml) Aspall Cyder vinegar
  • 2 tablespoons (40ml) tomato paste
  • 2 tablespoons (40ml) soy sauce
  • 3 tablespoons (60ml) honey
  • 1 large clove garlic, crushed
  • ½ teaspoon Cayenne pepper, ground
  • ¼ teaspoon black pepper, ground
  • salt to taste
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  • Energy 4687kj 1125kcal 56%
  • Fat 84g 37%
  • Saturates 30g 150%
  • Sugars 13g 14%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 12.8g Protein 80.1g Fibre 1g

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