Sticky Marmalade Ribs

6
5 min
120 min
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Ingredients

  • 200g Mackays Dundee Orange Marmalade
  • 1.8kg pork ribs
  • Olitalia Olive Oil, to drizzle
  • 200ml orange juice
  • 3 spring onions, finely shredded
  • 1/2 tsp crushed chilies
  • 2 garlic cloves, crushed
  • 1/2 orange, zested
  • 2 tsp Hellmann’s Ketchup
  • 3 tsp Tiger Tiger Soy Sauce
  • 2 tsp soft brown sugar
  • Salt & pepper to season

Method

  1. Preheat the oven to 190°C/fan 170°C. Put the ribs in a large roasting tray. Drizzle some oil and season with salt and pepper.
  2. Add the orange juice to the tin and cover tightly with foil. Roast for 1½ – hours, turning the ribs over after 1 hour, until the meat is really tender between the bones.
  3. For the glaze, mix the rest of the ingredients in a small pan. Bring to boil, then reduce the heat and simmer gently for 3 minutes. Set aside.
  4. Brush the rubs with a third of the glaze and increase the temperature to 200°C/fan 180°. Brush the ribs with a third of the glaze. Roast for 10-15 minutes, until charred and sticky, then turn and brush with a little more glaze. Roast for a further 10-15 minutes.
  5. Transfer to a chopping board, scatter with the spring onion and orange zest, then slice apart and serve with the remaining glaze.

Products used

Mackays Marmalade Dundee Orange 340g
Olitalia Extra Virgin Olive Oil 500ml