Oven roasted aromatic ribs with a bourbon & orange glaze

Lunch with 9 ingredients.

Servings: 4

Total time: 135 minutes

Ingredients

• 2 tablespoon white wine vinegar
• 140 gram orange marmalade preferably shredless or fine shred
• 3 x 500 g packs pork ribs (about 16 ribs in total)
• 2 tablespoon dark muscovado sugar
• 150 millilitre bourbon
• 5cm/2in piece fresh root ginger peeled and coarsely grated
• 5 tablespoon tomato ketchup
• 100 millilitre fresh orange juice
• herby green salad to serve

Method

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, with a herby green salad.