Follow these steps for perfect results
sweet chili sauce
cranberry sauce
dark sweet soy sauce
clementine
juiced and sliced rind
lime
juiced and sliced rind
pork spareribs
Combine sweet chili sauce, cranberry sauce, dark sweet soy sauce, clementine juice and sliced rind, and lime juice and sliced rind in a large freezer bag.
Add the pork spareribs to the bag.
Mix all ingredients well to ensure the ribs are fully coated with the marinade.
Seal the freezer bag tightly.
Place the bag on a dish to lie flat.
Refrigerate overnight to marinate.
Preheat the oven to 180C/350F/Gas 4.
Remove the ribs from the freezer bag.
Transfer the ribs to a roasting tin.
Cover the roasting tin loosely with aluminum foil.
Place the roasting tin in the preheated oven.
Cook for 1 hour, turning the ribs over after 30 minutes.
Increase the oven temperature to 200C/400F/Gas 6.
Remove the foil from the roasting tin.
Cook for a further 15-30 minutes, or until the ribs are sticky and cooked through.
Expert advice for the best results
For extra flavor, add a small amount of grated ginger to the marinade.
Baste the ribs with the marinade during the last 15 minutes of cooking for an even stickier glaze.
Let the ribs rest for 10 minutes before serving to allow the juices to redistribute.
Everything you need to know before you start
20 minutes
Marinade can be made ahead and stored in the fridge for up to 2 days.
Serve the ribs on a platter with a side of steamed rice or coleslaw.
Serve with steamed rice or noodles
Add a side of coleslaw or Asian greens
Complements the sweetness and tanginess of the ribs
Provides a refreshing contrast to the rich flavors
Discover the story behind this recipe
Popular in many Asian countries, often served during celebrations and family gatherings.
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