Orange, Chilli and Ginger Pork Spare Ribs

Ingredients

1/2 cup (170 g) sweet orange marmalade
2 tsp finely grated ginger
2 garlic cloves, crushed
1/2 red chilli, seeded, finely chopped
1 Tbs soy sauce
1 orange, zested and juiced
8 pork spare ribs
2 tsp vegetable oil
1 garlic clove, crushed, extra
1 red capsicum, cut into matchsticks
1 yellow capsicum, cut into matchsticks
150 g snow peas, trimmed, cut into matchsticks
2 spring onions, trimmed, cut into matchsticks
3 tsp soy sauce
Steamed jasmine rice, to serve

Method

Combine marmalade, ginger, garlic, chilli, soy, orange zest and 2 tablespoons 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.

Preheat oven to 200 C. 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 minutes, turning every 10 minutes and basting with reserved marinade.

Meanwhile, heat oil in a wok over medium heat. Add garlic, capsicum, snow peas and spring onions. Cook, stirring for 3 minutes or until vegetables are just tender. Add soy and cook for 2 minutes.

Serve ribs with steamed jasmine rice, vegetable stir-fry and any extra sauce.

Credits: Coles

Photo Credits: Coles