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For the glaze
- Preheat the oven to 160°C/140°C fan/gas mark 3. Place the ribs (upside-down) in a roasting tin that fits them snugly in a single layer. Pour over the orange juice, then add just enough water so that the ribs are covered. Cover the tin tightly with tin foil.
- Cook the ribs in the oven for 2 1⁄2 hours until tender, rotating the tin halfway through, until the ribs are tender but not falling apart.
- Carefully transfer the ribs to kitchen paper and pat dry. Pour the liquid out of the tin and wipe it out. Return the ribs to the tin.
- Combine all of the ingredients for the glaze in a small saucepan. Bring to a simmer over a medium heat and allow to bubble for 3-4 minutes while stirring.
- Cover the ribs all over with the glaze. Cover the dish and place in the fridge for a minimum of 2-3 hours, or up to 24 hours, removing from the fridge 30-40 minutes before you start cooking. Cover the remaining glaze and keep it in the fridge too.
- Place the ribs in a hot oven and cook for 30 minutes, basting often with the remaining glaze. If the glaze is getting over reduced and starting to burn, add a splash of water.
- Slice the sticky ribs into 2-3 rib portions and serve with a sprinkling of sesame seeds and spring onions.
Per serving: 779kcals, 42g fat (15.2g saturated), 72g carbs (62.5g sugars), 28.9g protein, 1.3g fibre, 0.787g sodium
Dairy-freeDinnerFreezer-friendlySpecial OccasionsHigh-proteinDinner partyBudget mealsMake it Healthy
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Gambas al ajillo