Recipe: Sticky Pork Spare Ribs
- 12 pork spare ribs, roughly 1 kg
- 3 tablespoons red wine vinegar
- 2 teaspoons sunflower oil
- large strip of orange zest
- 1 tablespoon of tomato puree
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of dark sugar
- 1 tablespoon Dijon mustard
- 150ml of freshly squeezed orange juice
- 1 teaspoon of chilli powder
- Heat the oven to 390° F (200° C). Trim some of the fat off the spare ribs if possible. Place the ribs in a saucepan with 2 tablespoons of the red wine vinegar and cover with cold water. Bring to the boil then simmer for 20 minutes. Skim the fat from the surface regularly.
- While the ribs are simmering, mix 1 tablespoon of red wine vinegar, the oil, tomato puree, orange juice and zest, brown sugar, Worcestershire sauce, mustard and chilli powder in a small saucepan and bring to the boil. Simmer for 5 minutes to reduce the mixture.
- Drain the ribs and lay them out in a single layer in a large roasting tin. Pour the orange juice mixture over them, turning the ribs to coat them evenly. Loosely cover the ribs with foil and roast for 20-25 minutes.
- Remove the foil and roast for a further 20 minutes, turning and pasting them occasionally until the ribs are dark brown and sticky. Transfer to a serving plate and serve immediately.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Italian