Roast pork ribs with sticky marmalade glaze

Name: Roast pork ribs with sticky marmalade glaze
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 1 h 60 min
Yield: Serves 6
Cuisine: American recipes
Ingredients: 2 x 1-1.25kg racks meaty free-range British pork ribs; For the marmalade glaze; 225g marmalade; 3 fat garlic cloves, crushed; ½ tsp cayenne pepper; 2 tsp finely chopped rosemary; 1½ tbsp dijon mustard; 3 tbsp tomato purée; 3 tbsp orange or lemon juice; ¾ tsp each salt and black pepper

Published: 26 Jan 15
Updated: 18 Mar 24

Test kitchen approved

Serve these sticky marmalade pork ribs as part of an American feast with slaw and corn on the cob.

Serves 6
Hands-on time 20 minutes, oven time 1 hour 40 minutes

Visit deliciousmagazine.co.uk to save recipe

Ingredients

2 x 1-1.25kg racks meaty free-range British pork ribs

For the marmalade glaze

225g marmalade
3 fat garlic cloves, crushed
½ tsp cayenne pepper
2 tsp finely chopped rosemary
1½ tbsp dijon mustard
3 tbsp tomato purée
3 tbsp orange or lemon juice
¾ tsp each salt and black pepper

Method

Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown and tender.
Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.

Recipe from January 2015 Issue

Nutrition

Nutrition: per serving

Calories: 377kcals
Fat: 15.9g (5.4g saturated)
Protein: 31.6g
Carbohydrates: 27.4g (26.8g sugars)
Fibre: 0.5g
Salt: 0.7g

delicious. tips

In the summer you can do these ribs on a barbecue with a lid. Cook with the lid down, over an indirect medium heat for 30 minutes on each side, then uncover and cook for 30 minutes or so more, turning and brushing often with the glaze.

Fancy getting a copy in print?

Subscribe to our magazine

Roast pork ribs with sticky marmalade glaze

Ingredients

Method

Nutrition

delicious. tips

Slow-roast baby back ribs with bourbon barbecue glaze

Sticky hoisin pork ribs with coleslaw

Marmalade

More to discover

Roast pork ribs with sticky marmalade glaze

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Slow-roast baby back ribs with bourbon barbecue glaze

Sticky hoisin pork ribs with coleslaw

Chinese-style sticky pork ribs

Marmalade

More to discover