The Best Spicy Pork Ribs
Servings: 2 people
Calories: 719kcal
Ingredients
- 500 g Pork Ribs
- 1 tsp Sunflower Oil to prevent the ribs from sticking when cooking
Marinade
- 60 ml Runny Honey
- 40 ml Tomato Ketchup
- 30 ml Light Soy Sauce
- 1 tbsp Hoisin Sauce
- 2 cloves Garlic minced
- 1 tsp Root Ginger grated/minced
- 1 tsp Chilli Powder
- ½ tbsp Olive Oil old slag, save the extra virgin for salads
Instructions
- Put all the ingredients for the marinade into a small bowl and give it a good mix.
- Separate the pork ribs by slicing between the bones and place them in a single layer in a ceramic dish and pour the marinade over them. Turn the ribs to ensure they are fully coated. Cover and place in the fridge for at least 6 hours, if not overnight.
- Preheat an oven to 220℃, gas mark 7 (200℃ fan). Line a roasting tray with foil and then pour in some water just to cover the bottom - it will help to stop any excess marinade from smoking. Brush a wire rack with the sunflower oil to stop the ribs from sticking and put this in the roasting tin. Lay the ribs onto the rack in a single layer and put into the oven for 50 minutes
- Whilst the ribs are roasting, pour the remaining marinade into a small saucepan and bring to a boil. Reduce to a simmer for a couple of minutes. Use this to baste the ribs during cooking. Turn at least once during cooking to ensure an even golden brown colour
- Remove the ribs from the oven and enjoy with your favourite side dish!
Nutrition
Serving: 250g | Calories: 719kcal | Carbohydrates: 47g | Protein: 30g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 140mg | Sodium: 1296mg | Potassium: 579mg | Fiber: 1g | Sugar: 42g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg