Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sticky marmalade ribs recipe

1 rating

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

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

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

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