30 ml (2 tbsp) soy sauce
45 ml (3 tbsp) orange marmalade
25 g (1 oz) soft brown sugar
grated rind and 60 ml (4 tbsp) juice of 1 orange
1.4 kg (3 lb) american cut pork spare ribs
15 ml (1 tbsp) oil
125 g (4 oz) carrots, peeled and roughly chopped
225 g (8 oz) onions, skinned and roughly chopped
45 ml (3 tbsp) orange marmalade
25 g (1 oz) soft brown sugar
grated rind and 60 ml (4 tbsp) juice of 1 orange
1.4 kg (3 lb) american cut pork spare ribs
15 ml (1 tbsp) oil
125 g (4 oz) carrots, peeled and roughly chopped
225 g (8 oz) onions, skinned and roughly chopped
method
1. Combine the soy sauce, marmalade and sugar. Add the orange rind and juice. Spoon over the spare ribs and leave to marinate for 1-2 hours, turning occasionally.
2. Heat the oil in a frying pan and gently fry the vegetables lightly for 2 minutes. Spoon into an ovenproof dish and place the spare ribs and marinade on top.
3. Cook in the oven, uncovered at 190°C (375°F) mark 5 for about 1 1/4 hours, turning the ribs occasionally.
2. Heat the oil in a frying pan and gently fry the vegetables lightly for 2 minutes. Spoon into an ovenproof dish and place the spare ribs and marinade on top.
3. Cook in the oven, uncovered at 190°C (375°F) mark 5 for about 1 1/4 hours, turning the ribs occasionally.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
