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||5 - 10 minutes
||40 - 50 minutes
I love this dish. It is definitely one for sharing. It is best served with a mountain of homemade coleslaw, and fresh bread to soak up all the sticky lovely sauce. All whacked on the centre of the table in front of the football with a few cold beers and some good lads. Perfect Saturday afternoon food.
- Tip the ribs into a big baking tray and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. Leave for at least 20 minutes. You can store the ribs in the marinate for up to two days.
Cook the ribs in a medium oven (190 degrees) for about 40 to 50 minutes or until the sauce has thickened and got all sticky, turning them over frequently and coating them in the sauce each time. Serve on a big plate and sprinkle with parsley.
- 4 x 500g packs pork spareribs
- 1 bunch of spring onions, roughly chopped (green stems and all)
- 1 Scotch bonnet chilli, seeded and finely chopped
- 4 garlic cloves, roughly chopped
- 6 tbsp fresh orange juice from concentrate (no bits)
- 6 tbsp demerara suga