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Spicy spare ribs
These delicious sticky spare ribs can be easily reheated - and the taste improves if cooked the day before eating.
What you need
- 12-14 pork spare ribs
- 1 dash freshly ground black pepper
- 6 tsp light soy sauce
- 45 ml tomato ketchup
- 6 tsp cider vinegar
- 60 ml orange juice
- 6 tsp dry sherry
- 6 tsp soft brown sugar
- 1 tsp salt
- 2 cloves garlic, peeled and crushed
- 2 1/2 cm root ginger, peeled and very finely chopped
- 1/4 tsp chilli powder
Method
Place ribs in a wide ovenproof dish or roasting tin. Season well with pepper.
Combine remaining ingredients in a bowl. Pour over the ribs, turning them to coat all over. Cover. Leave to marinate for 6-1 days in the fridge.
Preheat oven to 180°C.
Place ribs uncovered, in the oven for 1 hour 30 min, basting them regularly. Increase oven temperature to 220°C. Cook for a further 30 min, turning once, until liquid has almost evaporated and ribs are covered in a glaze.
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Preparation 5 minutes Cook 8 hours Total 8 hours, 5 minutes -
Energy 1782 kcal/serving Fat 17.4 g/serving Carbohydrates 37.41 g/serving Glycaemic Index 44 Glycaemic Load 4.18 
Serving suggestion
Garnished with salad onion tassels. Serve with finger bowls and serviettes!
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 7462 | 963 | 10475 | 8350 |
| Energy (kcal) | 1782 | 230 | 2500 | 2000 |
| Protein (g) | 123 | 15.9 | ||
| Carbohydrate (g) | 11.5 | 1.48 | 345 | 275 |
| Fat (g) | 134 | 17.4 | 95 | 70 |
| Fat (saturated) (g) | 46.7 | 6.04 | ||
| Fibre (g) | 0.39 | 0.05 | ||
| Sodium (mg) | 1572 | 203 | ||
| Salt (equivalent) (g) | 3.93 | 0.51 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 34.4 | 4.45 | 800 |
| Vitamin B-12 (µg) | 5.40 | 0.70 | 1 |
| Vitamin B-6 (mg) | 3.02 | 0.39 | 2 |
| Vitamin C (mg) | 15.2 | 1.96 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.19 | 0.02 | 10 |
| Zinc (mg) | 18.5 | 2.39 | 15 |
| Calcium (mg) | 208 | 26.9 | 800 |
| Folate (mcg) | 37.0 | 4.78 | 200 |
| Iron (mg) | 6.88 | 0.89 | 14 |
| Magnesium (mg) | 142 | 18.4 | 300 |
| Niacin (mg) | 28.4 | 3.66 | 18 |
| Pantothenic acid (mg) | 4.90 | 0.63 | 6 |
| Riboflavin (mg) | 1.81 | 0.23 | 1.6 |
| Phosphorous (mg) | 1267 | 163 | 800 |
| Thiamin (mg) | 5.11 | 0.66 | 1.4 |
This recipe is:
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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