Easy Sticky Ribs
Every week my three boys grin with delight when the relentless question "What's for dinner?" is answered with "Sticky Ribs"!
This easy recipe is enjoyed in many countries, and in our house, by everyone. Using a thick sauce, honey and garlic is one way to coat pork spare ribs, but there are many versions.
In Australia our citrus farms this winter have again produced another bumper crop with orchards that are nationwide. We love our Australian oranges in particular which are delicious after dinner, during sporting games, in salads and as a wonderful ingredient in Sticky Citrus Ribs.
Using the zest of two oranges (rather than fresh garlic or tomato sauce for instance) is not only a brilliant purpose to the orange outer, but adds a fresh flavour to this simple lunch or dinner recipe.
As a guide, use the recipe and method featured in 4 Ingredients One Pot One Bowl or on http://www.youtube.com/watch?v=FOz_J3iwWrs
Enjoy with a light salad or side of rice.
As the proud Aussie Citrus Ambassador, here's my "Sticky Rib Recipe" created for Citrus Australia.
1kg pork spare ribs, cutting between short bones
1/3 cup teriyaki sauce
2 tbs maple syrup
1 tbs grated ginger
1 orange; rind of half and juice of all
To make orange marinade, combine all ingredients and place in a shallow bowl. Add ribs and turn to coat. Cover and refrigerate overnight to marinate, turning pork several times. Stand pork at room temperature for 30 minutes before ready to cook. Preheat a covered barbecue on medium. Drain
ribs from marinade and cook for 30-40 minutes, brushing regularly with marinade and turning frequently, until cooked.