Sticky, saucy, seriously gorgeous. Beloved by everyone who tastes them. And cheap too!
- 15-20 pork spare ribs
- 125ml sweet chilli sauce
- 2 tbsp redcurrant jelly
- 60ml soy sauce
- 1 orange, juice and zest
- 3 star anise
- 4 cm fresh ginger, sliced into chunky rounds (don’t bother peeling it)
- 8 cloves garlic, squashed and left whole
- Mix together all the ingredients except the meat
- Put the ribs into a large ziplock bag, pour over the marinade, seal the bag (excluding as much air as poss) and squish it all about to coat the ribs. Pop in the fridge and leave to marinate for at least a couple of hours, if not a full 24
- Pre-heat the oven to 140C fan (160C)
- Line a deep roasting tin with foil (you’ll thank me at washing-up time!) and tip the whole contents of bag into the tin. Cover with foil and cook for 2 hours, turning the ribs a couple of times in the sauce and checking it’s not drying out
- Then turn the oven up to 180C fan (200C) and remove the foil cover
- Cook for further 30 mins to caramelise the ribs and reduce the sauce to a sticky glaze, turning them over in it to coat
Sophie cooks 