Name: Sticky chilli marmalade ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Ingredients: 800g rack of pork baby back ribs membrane removed (ask your butcher to do this for you); 500ml orange juice; 3 spring onions white parts left whole, green parts finely sliced; 3 garlic cloves bashed but unpeeled; 1 red chilli sliced; 30g ginger unpeeled and sliced into thick pieces; 1 tbsp light soy sauce; 1 tbsp Sichuan peppercorns lightly crushed; 20g coriander stalks roughly chopped (optional); 2 tbsp marmalade; 250ml chicken stock; ½ tbsp smoked paprika; 2 tbsp soft light brown sugar; ½ tbsp garlic granules; ½ tbsp chilli powder; 2 tbsp tomato ketchup; 3 tbsp marmalade; 1 tbsp white wine vinegar; 1 tsp chilli powder; 5g coriander leaves picked; 1 red chilli sliced (optional); steamed jasmine rice

A plate of sticky ribs with beer and a side of rice

800g rack of pork baby back ribs
membrane removed (ask your butcher to do this for you)

MARINADE

500ml orange juice
3 spring onions
white parts left whole, green parts finely sliced
3 garlic cloves
bashed but unpeeled
1 red chilli
sliced
30g ginger
unpeeled and sliced into thick pieces
1 tbsp light soy sauce
1 tbsp Sichuan peppercorns
lightly crushed
20g coriander stalks
roughly chopped (optional)
2 tbsp marmalade
250ml chicken stock

DRY RUB

½ tbsp smoked paprika
2 tbsp soft light brown sugar
½ tbsp garlic granules
½ tbsp chilli powder

GLAZE

2 tbsp tomato ketchup
3 tbsp marmalade
1 tbsp white wine vinegar
1 tsp chilli powder

TO SERVE

5g coriander
leaves picked
1 red chilli
sliced (optional)
steamed jasmine rice

Method

step 1
Season the ribs with salt, massaging it in with your hands. Put in a large food-safe bag or container. Pour over the orange juice, spring onion whites, garlic, chilli, ginger, soy sauce, Sichuan peppercorns, coriander stalks and marmalade. Cover and marinate for 3-5 hrs in the fridge.
step 2
Mix together the dry rub ingredients in a small bowl with a pinch of salt and plenty of black pepper.
step 3
Remove the ribs from the marinade and heat the oven to 160C/140C fan/gas 4. Pat the ribs dry and put them onto a wire rack set over a deep roasting tin. Sprinkle over the dry rub, patting it well into the ribs. Pour the marinade into the deep roasting tin, then pour in the stock. Wrap well with foil and bake for 3 hrs until tender.
step 4
Meanwhile, make the glaze by putting all the ingredients in a small pan with some salt and pepper. Bring to the boil, then reduce to a simmer for 3-4 mins or until thickened slightly.
step 5
Once the ribs are tender, remove the foil and brush on half the glaze. Turn up the oven to 200C/180C fan/gas 6. Roast for 20-25 mins, glazing every so often. The ribs should be sticky and glistening with a few charred edges.
step 6
To serve, chop into ribs and sprinkle with the spring onion greens, coriander and chilli. Serve with rice and plenty of the cooking liquor.

Helena Busiakiewicz