In this recipe the pork ribs are simmered first to remove some of the fat and tenderise the meat, before being roasted in a deliciously sticky orange and mustard glaze. When buying the ingredients, choose the meatiest ribs you can find. Serves 4.
- 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.