- Home
- Recipes
- Meat and poultry
- Sticky chilli marmalade ribs
Sticky chilli marmalade ribs
- Helena Busiakiewicz
Save recipe
Serves 4
A little effort
Prep: 30 mins
Cook: 3 hrs and 30 mins
plus marinating
0 reviews
loading...
Get 5 months for £5 when you subscribe today
The marmalade in this glaze makes them sticky and bittersweet – have plenty of napkins at the ready!
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Sticky 5-spice ribs with sweetcorn salsa
A star rating of 0 out of 5.0 ratings
Sticky Chinese ribs
A star rating of 5 out of 5.2 ratings
Sticky plum and earl grey ribs with plum and sesame salad
A star rating of 0 out of 5.0 ratings
Try our sticky chilli marmalade ribs, barbecue-style pork ribs, sticky Chinese ribs and lamb ribs, or our grapefruit marmalade, marmalade cake, marmalade chicken and more marmalade recipes.
Sticky chilli marmalade ribs recipe
Ingredients
Nutrition
-
800g rack of pork baby back ribs
membrane removed (ask your butcher to do this for you)
MARINADE
-
500ml orange juice
-
3 spring onions
white parts left whole, green parts finely sliced
-
3 garlic cloves
bashed but unpeeled
-
1 red chilli
sliced
-
30g ginger
unpeeled and sliced into thick pieces
-
1 tbsp light soy sauce
-
1 tbsp Sichuan peppercorns
lightly crushed
-
20g coriander stalks
roughly chopped (optional)
-
2 tbsp marmalade
-
250ml chicken stock
DRY RUB
- ½ tbsp smoked paprika
- 2 tbsp soft light brown sugar
- ½ tbsp garlic granules
- ½ tbsp chilli powder
GLAZE
- 2 tbsp tomato ketchup
- 3 tbsp marmalade
- 1 tbsp white wine vinegar
- 1 tsp chilli powder
TO SERVE
-
5g coriander
leaves picked
-
1 red chilli
sliced (optional)
-
steamed jasmine rice
Nutrition: per serving
- kcal411
- fat14g
- saturates5g
- carbs39g
- sugars37g
- fibre2g
- protein32g
- salt1.6g
Ad
Method
-
step 1
Season the ribs with salt, massaging it in with your hands. Put in a large food-safe bag or container. Pour over the orange juice, spring onion whites, garlic, chilli, ginger, soy sauce, Sichuan peppercorns, coriander stalks and marmalade. Cover and marinate for 3-5 hrs in the fridge.
-
step 2
Mix together the dry rub ingredients in a small bowl with a pinch of salt and plenty of black pepper.
-
step 3
Remove the ribs from the marinade and heat the oven to 160C/140C fan/gas 4. Pat the ribs dry and put them onto a wire rack set over a deep roasting tin. Sprinkle over the dry rub, patting it well into the ribs. Pour the marinade into the deep roasting tin, then pour in the stock. Wrap well with foil and bake for 3 hrs until tender.
-
step 4
Meanwhile, make the glaze by putting all the ingredients in a small pan with some salt and pepper. Bring to the boil, then reduce to a simmer for 3-4 mins or until thickened slightly.
-
step 5
Once the ribs are tender, remove the foil and brush on half the glaze. Turn up the oven to 200C/180C fan/gas 6. Roast for 20-25 mins, glazing every so often. The ribs should be sticky and glistening with a few charred edges.
-
step 6
To serve, chop into ribs and sprinkle with the spring onion greens, coriander and chilli. Serve with rice and plenty of the cooking liquor.
More ways with marmalade
Authors
Helena Busiakiewicz
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue