Recipe courtesy of
Sweet and Sticky Ribs
Total:
13 hr 35 min
Active:
5 min
Yield:
15 to 20 ribs
Level:
Easy
Total:
13 hr 35 min
Active:
5 min
Yield:
15 to 20 ribs
Level:
Easy

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

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.

Preheat the oven to 350 degrees F (180 degrees C).

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.

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.

To serve, place the ribs onto a large serving plate.

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