Sticky Marmalade Ribs
Serves 2-3 people (depending on how many ribs you can eat)
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500g/1 pound American style baby back pork ribs (I used American style free range Ormiston pork ribs)
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1/2 cup soy sauce
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1/2 cup marmalade (I used a Beerenberg Blood Orange marmalade)
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1/2 cup apple or orange juice
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2 fat cloves garlic, peeled and smashed with the flat side of knife
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2 inch piece of ginger, peeled and sliced
Step 1 - In a ziplock bag place the soy sauce, marmalade, juice, garlic and ginger and massage the bag to combine the ingredients and break up the marmalade. Place the ribs in the bag and marinate in the fridge for at least 1 hour (or overnight) turning the bag over once or twice to distribute the marinade.
Step 2 - Preheat oven to 180C/350F fan forced and line a baking tray with foil-this will get sticky and you definitely want to do a better job than I did of lining it. Tip the contents of the ziplock bag including the sauce and ginger and garlic bits onto the baking tray and bake the ribs meat side down for 30 minutes uncovered. Then turn down the oven to 170C/338F and remove the ribs from the oven.
Step 3 - Turn over so that the meat side is facing upwards and then baste with the marinade. The marinade around the edges will have started to caramelise so use this and it gives a nice glaze. Place back in the oven for another 25 minutes making sure to baste every ten minutes. This helps to build up a lovely glaze and to add flavour, especially if you haven't had time to marinate it overnight. Slice and serve.