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Jamanda

Sweet and Sour ribs



Ingredients


  • 125 ml sweet chili sauce

  • 60 ml cranberry sauce (from a jar)

  • 60 ml dark sweet soy sauce

  • zest and juice of 4 mandarins

  • 15 to 20 pork spare ribs




Recipe


  1. Place all the ingredients into a large freezer bag and mix well.

  2. Seal the bag and place it on a dish so that it can lie flat. Alternatively, put in oven proof dish directly and cling film.

  3. Marinate in the fridge overnight.

  4. Preheat the oven to 350 degrees F (180 degrees C).

  5. Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil. Or just remove film, cover with foil and transfer the dish to the oven.

  6. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.

  7. Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin.

  8. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.

  9. To serve, place the ribs onto a large serving plate.




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