Pork ribsIf you like your red meat well cooked, marinaded in a thick sauce and incredibly tasty, this is the dish for all you meat lovers:

  • 140g orange marmalade, preferably shredless or fine shred
  • 2 tbsp dark muscovado sugar
  • 150ml bourbon*
  • 100ml fresh orange juice
  • 5cm/2in piece fresh root ginger, peeled and coarsely grated
  • 5 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 3 x 500g packs pork ribs (about 16 ribs in total)
  • herby green salad, to serve (I had chips and coleslaw instead)
  1. Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
  2. Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
  3. Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot.

Per Serving: (adjust for differing meat sizes)
528 kcalories, protein 37g, carbohydrate 26g, fat 24 g, saturated fat 9g, fibre 0g, sugar 22g, salt 1.01 g

*There is disagreement on whether Bourbon is gluten free but as it is distilled, it is considered gluten free in Ireland.

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