Recipes
Finger-licking sticky ribs
These really are finger-licking good! Great for sharing and brilliant for a bonfire party. Just pile them high and watch them disappear.
These really are finger-licking good! Great for sharing and brilliant for a bonfire party. Just pile them high and watch them disappear.
(1 votes)
Cook: 1 Hour 30 Mins
Serves: 4
Price: £1.36 per serving
Nutritional Information
Each 228g serving contains
Energy
850kj
203kcal
850kj
203kcal
10%
Fat
8.7g
8.7g
Med
12%
12%
Saturates
4.3g
4.3g
Med
22%
22%
Sugars
16.9g
16.9g
High
19%
19%
Salt
1.4g
1.4g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
373kj/89kcal
Typical energy values per 100g:
373kj/89kcal
Ingredients
2 tbsp apple juice
4 tbsp tomato ketchup
1 level tbsp Chosen by you Dijon Mustard
1 tsp Tabasco Red Pepper Sauce
1 tbsp Lea & Perrins Worcestershire Sauce
4 tbsp golden syrup
2 tbsp cider vinegar
1kg pack Butcher's Selection Pork Belly Ribs
Method
1
Put the apple juice, tomato ketchup, mustard, Tabasco, Worcestershire sauce, golden syrup and vinegar in a large dish and whisk together to combine.
2
Add the ribs and turn them in the marinade so they're fully coated. Cover the dish with cling film and refrigerate for 3 hours to 12 hours, turning the ribs over in the marinade occasionally.
3
Pre-heat the oven to 160C/140C Fan/Gas 3. Tip the marinade and ribs into a large roasting tin, spreading them out evenly.
4
Cook in the oven for 1 hour 15 minutes, turning the ribs over every 20 minutes.
5
Transfer the ribs to a serving platter and keep them warm. Carefully pour the remaining marinade into a pan and boil fast for a few minutes until the glaze is thickened and sticky. Spoon over the warm ribs and serve immediately.