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Sticky marmalade ribs recipe

Sticky marmalade ribs recipe

2 ratings

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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2455kj
    592kcal     30%

  • Fat

    44g 63%

  • Saturates

    16g 80%

  • Sugars

    10g 11%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 11.8g Protein 36.8g Fibre 0.4g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a chopping board, scatter with the spring onion and orange zest, then slice apart and serve with the remaining glaze.

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