Cupcake Chaos's Dad's Ribs

A community recipe by samd

Not tested or verified by Nigella.com

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Introduction

I found this in the posting section and they sounded so good that I thought I would put it on the recipe section.

Ingredients

Serves: 0

Metric Cups

8 tablespoons tomato ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons cider vinegar
1 tablespoon olive oil
2 teaspoons mustard grains
1 tablespoon honey
2 teaspoons treacle
1 small orange juice
3 cloves garlic (crushed)
2½ centimetres fresh ginger (chopped and squeezed)
2 kilograms pork spare ribs
1 pinch of salt
1 pinch of pepper

8 tablespoons tomato ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons mustard grains
1 tablespoon honey
2 teaspoons molasses
1 small orange juice
3 cloves garlic (crushed)
⅞ inch fresh gingerroot (chopped and squeezed)
4⅖ pounds pork spare ribs
1 pinch of salt
1 pinch of pepper

Method

Cupcake Chaos's Dad's Ribs is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix together all the ingredients except the ribs.

Put the ribs in a shallow dish. Add the marinade, turning the ribs to coat well. Cover with cling wrap and leave to marinate in the fridge for at least 3 hours or overnight, turning when you remember.

Allow the ribs to come to room temperature before cooking.

Preheat the oven to 180Â°C/gas 4.

Put the ribs and marinade in a large roasting pan. Cover with foil and roast for 30 minutes. Test by inserting a skewer into the meat. It should no longer be pink and the juices should run clear.

Remove the foil and roast for 5-10 minutes more. Once the foil is off, the sauce will reduce and adhere to the meat. Serve hot, warm or cold.

Mix together all the ingredients except the ribs.

Allow the ribs to come to room temperature before cooking.

Preheat the oven to 180Â°C/gas 4.

Put the ribs and marinade in a large roasting pan. Cover with foil and roast for 30 minutes. Test by inserting a skewer into the meat. It should no longer be pink and the juices should run clear.

Remove the foil and roast for 5-10 minutes more. Once the foil is off, the sauce will reduce and adhere to the meat. Serve hot, warm or cold.