INGREDIENTS:

Marmalade Pork Ribs

2 kg pork spare ribs

½ a 400g jar of orange marmalade

2 tbs grated fresh ginger

2 cloves garlic crushed

2 small red chillies chopped

2 finely chopped spring onions (greens)

¾ cup teriyaki sauce

½ cup soy sauce

½ cup dry sherry

¼ cup tomato sauce

 

 

Reasonably easy if you stick to the process and turning points.

If there are bones in the spare ribs, cut these out, minimising the loss of meat. Snip through the skin on the outside of the ribs cross ways at around 3cm intervals using cooking scissors.

Lay the ribs out on the bottom of a foil baking dish, so they are all flat.

Bake the ribs in a 180 degree oven for 30 minutes, turn the ribs and bake for a further 20 minutes.

Mix all of the other ingredients in a jug, and beat the jam into them so that it is all one consistency; remove ribs from the oven, and dry on paper towel. Drain all fat from the baking dish.

Return the ribs to the pan, and pour the cooking marinade over evenly.

Return to the oven for another ¾ of an hour, turning regularly. They are done when fully glazed and very dark in colour, and the meat is very tender.

 

Serves six-or four with lunch tomorrow.

 

 

THEY ARE MEAN'T TO BE VERY DARK DURING THE END OF COOKING. DON'T CONFUSE BLACK OUTSIDE WITH BURNING.

BEST PIECE OF ADVICE I CAN GIVE WITH THIS ONE IS TO USE A DISPOSABLE FOIL BAKING DISH, AND THROW IT IN THE BIN AFTERWARDS.

YOU CAN SERVE WITH PLAIN RICE OR FRIED RICE AND STEAMED BOK CHOY. EVEN JUST A SIMPLE LETTUCE AND TOMATO SALAD ON A SUMMER DAY WITH YOUR FAVOURITE DRESSING WORKS WELL.

CHARRED AND CARAMELISED BLACK ON THE OUTSIDE, SOFT AND TENDER ON THE INSIDE