| Level: | Easy |
| Total: | 13 hr 35 min |
| Prep: | 5 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 30 min |
| Yield: | 15 to 20 ribs |
Ingredients
- 4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce
- 2 fluid ounces (60 ml) cranberry sauce (from a jar)
- 2 fluid ounces (60 ml) dark sweet soy sauce
- 1 clementine, juice and sliced rind
- 1 lime, juice and sliced rind
- 15 to 20 pork spare ribs
Instructions
- Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
- Preheat the oven to 350 degrees F (180 degrees C).
- Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
- Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
- To serve, place the ribs onto a large serving plate.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 309 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 84 mg |
| Sodium | 382 mg |
Reviews
Really good! My husband said it’s the best thing I’ve ever made.