I don’t know about you, but I always seem to have a half open jar of marmalade jam in the fridge. I don’t know how it gets there because no one in our house likes marmalade. I don’t know how old it is either, the best before stamp has faded. It looks ok though, smells fine and it’s time the jar came out and into the light, out from the dungeons of my fridge back wall and into this sticky mouth watering rib recipe.
Mmmmmmm ribs. Cave man food at its finest. Now, every Wog I know likes to use their fingers when eating, and ribs are the perfect excuse to forgo the cutlery, don the bib and grab a bone.
If you have the time, this recipe is best made the night before to marinate, allow the flavours to gel and make love to the pork. However, If you’re like me, work full time, get home at 6pm to the hungry husband and child and get cracking in the kitchen before you can even say ‘honey I’m home’, don’t worry! Just allow the meat to marinade in the time it takes to preheat the oven and pour yourself a glass of wine 😉
Sticky and sweet Orange Marmalade, Honey and Dijon Mustard Pork Ribs.
- 1kg pork ribs
- 4 tablespoons oil
- 3 tablespoons light soy sauce
- 2 tablespoons tomato paste
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons marmalade
- 1 clove garlic, crushed
- Cracked pepper to taste.
Preheat the oven to 200 degrees Celsius. Combine all the wet ingredients, mix well and toss in the pork. Let it marinade for as long as you can then transfer into a baking tray* and cook for 45 minutes to an hour. Check it half way, turning the meat and brushing the marinade on top. Be sure to keep an eye on it, there is a lot of sugar in the jam and honey and it can burn very quickly.
*When making ribs, I usually buy a disposable aluminum bbq or roasting tray and cook it in there, or line my glass dishes with lots of foil and parchment paper. If you don’t, the baked on sugars will caramelise and it’ll be a nightmare come washing up time.