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Cupcake Chaos's Dad's Ribs

A community recipe by

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.

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 root 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 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 180°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.
  • 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 180°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.
  • Tell us what you think