Orange, chilli and ginger pork spare ribs
45 min·Asian
Orange, chilli and ginger pork spare ribs
Ingredients
Marinade
- 1/2 cup (170g) sweet orange marmalade
- 2 tsp finely grated ginger
- 2 garlic cloves, crushed
- 1/2 red chilli, seeded, finely chopped
- 1 tbsp soy sauce
- 1 orange, zested and juiced
- 2 tbsp orange juice
Ribs
- 8 Coles Australian Pork spare ribs
Stir-fry
- 2 tsp vegetable oil
- 1 garlic clove, crushed, extra
- 1 red capsicum, cut into matchsticks
- 1 yellow capsicum, cut into matchsticks
- 150g snowpeas, trimmed, cut into matchsticks
- 2 spring onions, trimmed, cut into matchsticks
- 3 tsp soy sauce
To Serve
- Steamed jasmine rice
Instructions
6 steps
- 1
Combine marmalade, ginger, garlic, chilli, soy, orange zest and 2 tbsp juice in a small bowl.
- 2
Place pork spare ribs in a large ceramic or glass dish. Pour over marinade, turning to coat ribs. Cover with plastic wrap. Refrigerate overnight.
- 3
Preheat oven to 200C. Line the base of a baking dish with foil.
- 4
Remove ribs, reserving extra marinade. Place ribs in a single layer on the rack. Bake in the oven for 40-45 mins, turning every 10 mins and basting with reserved marinade.
40 min - 5
Meanwhile, heat oil in a wok over medium heat. Add garlic, capsicum, snowpeas and spring onions. Cook, stirring for 3 mins or until vegetables are just tender. Add soy and cook for 2 mins.
5 min - 6
Serve ribs with steamed jasmine rice, vegetable stir-fry and any extra sauce.
Progress
0 / 6 steps