Friday, 19 September 2014

Sticky Orange Ribs

I don't make ribs very often, in fact I'm not sure I've made them more than once in the last 10 years and only then because my stepson sneaked them in the shopping trolley & I got fed up of looking at them in the freezer. Ribs always seem to disappoint - not much meat, too tough and too messy to eat.

Anyway, after this recipe all that has changed! I'm 'gonna' be cooking these yummy bites a lot from now on. I've embraced the cave woman in me, decided not worried about the sauce dripping off my chin and having to lean over my plate to eat - they were just so darn tasty!

Well, last week the supermarket had a special on ribs & I thought 'what the heck' lets try something new and give them a go.......

So I thought long and hard about the best way to cook them & the sort of results I wanted........

........and came up with this little recipe.....

You are going to want to start this dish the night before so you can marinate the ribs and get the flavours well into the meat. Also It's a long, slow, cooking time so it's best to get them in the oven around lunch time if you want to eat them in the evening....

For 2

800g Pork spare ribs
400ml Orange juice
3 tablespoons Dark soy sauce
3 tablespoons marmalade
Thumb size fresh ginger
Whole green chilli
2 large cloves garlic
Salt & pepper

First off grab your ribs .......

             ........not your actual ribs

                                    ........the one you bought from the butchers to eat

 - this isn't an exercise blog..... so far from that were out the other side!

Anyway, as I said grab your ribs (ahh - not going there again!) check them over and give them a trim if needed - i.e. remove any excess fat & bone shards. Set them to one side.

Get your large lidded casserole pot and pour in the orange juice and then add the soy sauce.

Now add your marmalade and stir well to combine to make a smooth sauce.....

Chop the garlic; green chilli and ginger into small size pieces and add them to your pot......

Now add your ribs and make sure they are coated well with your sauce. Pop the lid on and refrigerate for about 3 - 4 hours or over night ...... turn the ribs over every now & again to make sure all parts get a coating.

Pre-heat your oven to 140C/Gas 1

Bring the ribs out of the fridge about 10 minutes before placing in the oven.

When the oven is up to temperature place the ribs in - making sure the lid is fitted well - if your not happy with the seal of your casserole lid then seal the pot with foil first and then add your lid.

Leave them, undisturbed, for about 5 hours.

After 5 hours give them a check over - you are looking for meat that's falling off the bone and the sauce should have reduced to a dark and sticky mass. Just return to the oven if this hasn't yet been reached - ours took about 6 hours.

If the meat is ready but the sauce is still runny you can reduce the sauce in a pan over a high heat to gain the required consistency.

When you happy with your ribs. Dish up on to plates, grab napkins, bibs and floor mops and serve!!!

These are the best-full-of-flavour-finger-licking-tender-juicy-ribs I HAVE EVER HAD!

I might even do them again tomorrow.....

Have a happy Friday
Love Lizx