Orange, chilli and ginger pork spare ribs

Cooking Meat Orange, chilli and ginger pork spare ribs

Get ready for messy hands with these delicious sticky orange, chilli and ginger pork spare ribs.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine marmalade, ginger, garlic, chilli, soy, orange zest and 2 tbsp juice in a small bowl. Place pork spare ribs in a large ceramic or glass dish. Pour over marinade, turning to coat ribs. Cover with plastic wrap. Refrigerate overnight.
  2. Preheat oven to 200C. Line the base of a baking dish with foil. Remove ribs, reserving extra marinade. Place ribs in a single layer on the rack. Bake in the oven for 40-45 mins, turning every 10 mins and basting with reserved marinade.
  3. Meanwhile, heat oil in a wok over medium heat. Add garlic, capsicum, snowpeas and spring onions. Cook, stirring for 3 mins or until vegetables are just tender. Add soy and cook for 2 mins.
  4. Serve ribs with steamed jasmine rice, vegetable stir-fry and any extra sauce.

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1/2 cup sweet orange marmalade
2 tsp finely grated ginger
2 garlic cloves, crushed
1/2 red chilli, seeded, finely chopped
1 tbsp soy sauce
1 orange, zested and juiced
8 Coles Australian Pork spare ribs
2 tsp vegetable oil
1 garlic clove, crushed, extra
1 red capsicum, cut into matchsticks
1 yellow capsicum, cut into matchsticks
150g snowpeas, trimmed, cut into matchsticks
2 spring onions, trimmed, cut into matchsticks
3 tsp soy sauce
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
6:20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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