Sticky Sweet and Sour Spare Ribs

A pile of shiny roasted spare ribs looks and tastes delicious and are very easy to make. Serve them with rice or noodles or on their own as a first course.

900g pork spare ribs

1 tbsp clear honey

2 tbsp marmalade

2 tbsp soy sauce

1 tbsp tomato ketchup

1 tbsp sherry

1 tsp paprika

1 clove garlic, crushed

Salt and pepper
1 lemon, juice only

Finely chopped spring onion to garnish

Heat the oven to 180C/350F/ gas 4

Place the ribs in a roasting tin

Mix all the other ingredients together in a bowl and spoon over the ribs. Leave to marinate for 30 minutes.

Roast the ribs in the oven for 45 minutes basting occasionally and turning once.

Put the ribs into a serving dish and bubble the pan juices over a high heat until reduced and thickened.

To serve spoon the thick shiny sauce over the ribs and garnished with spring onion.

Tip:  To make the day before , just marinate the ribs in the sauce, cover with clingfilm and refrigerate overnight.  Remove from the fridge 30 minutes before cooking and leave at room temperature.  The flavour should be more intense and the ribs tender.