Orange and Ginger Spare Ribs

Preparation time:      40 mins
Cooking time:             20 mins
Serves:                        4

What you need

1kg John Penny pork spare ribs
6 pieces stem ginger in syrup, sliced plus a few for garnish
6 tablespoons of the ginger syrup
1 garlic clove, crushed
Grated zest and juice of 2 large oranges
Pinch of dried mixed herbs
Freshly ground black pepper to taste
Several bay leaves

How to cook

Preheat the oven to Gas 6, 200°C, fan 180°C, 400°F.

Place the spare ribs in a roasting tin, cover with foil and cook for 35 minutes, until tender.

Pour off any fat and juices from the pan and leave the meat to cool.

Mix together the stem ginger, ginger syrup, garlic, orange rind and juice, dried herbs and black pepper in a bowl.

Spoon the sauce over the spare ribs, cover and leave to marinate for 2 hours, turning occasionally.

Place the bay leaves on the coals of the barbecue and the spare ribs on the barbecue griddle.

Cook for 15-20 minutes, turning occasionally and basting with the sauce.

Alternatively arrange on a grill rack over a baking tray and roast in the oven on a high heat for 20-25 minutes.

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