Delicious Messy Fun Pork Ribs of the Day


INGREDIENTS

  • 2 x 1-1.25kg racks meaty free-range British pork ribs

For the marmalade glaze

  • 225g marmalade
  • 3 fat garlic cloves, crushed
  • ½ tsp cayenne pepper
  • 2 tsp finely chopped rosemary
  • 1½ tbsp Dijon mustard
  • 3 tbsp tomato purée
  • 3 tbsp orange or lemon juice
  • ¾ tsp each salt and black pepper

01.Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02.When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown and tender.
03.Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.

Advertisements

3 Comments

  1. lindasschaub says:

    Yup, ribs are one of the messiest eatin’ dishes around, especially if you have long fingernails … all that sauce to be removed! But good eatin’ nevertheless!

    Liked by 1 person

    1. haha messy it is! The problem is the dishes, Linda. they get sticky if you don’t wash them right away. The housekeeper does a great job taking care of the dishes and the clothes. She got for us an awesome liquid that dissolves that kind of sauce. She told us it is a formula her grandmother invented at home. So she brings it from her house and it is really really good.

      Liked by 1 person

      1. lindasschaub says:

        Well, that’s a good thing because if one thing is messy, it is ribs. But they sure are worth it, aren’t they? My father used to like to make potato pancakes, and that was one greasy and smelly mess. The smell would linger forever and so he would make them once or twice every Summer and take the electric frying pan outside. It was an all-day affair, grating all the potatoes and onions, then frying them up – we’d have to eat in stages as we only had the one electric skillet and that was the only thing we used it for.

        Liked by 1 person

Comments are closed.