In this dish, pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find.
12 meaty pork spare ribs, about 1 kg in total
3 tablespoons red wine vinegar
2 teaspoons sunflower oil
large strip of orange rind
150 ml freshly squeezed orange juice
1 tablespoon tomato puree
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2–1 teaspoon chilli powder, or to taste
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Preheat the oven to 200ºC. Trim as much fat as possible off the spare ribs, then place them in a saucepan. Cover with cold water and add 2 tablespoons of the vinegar. Bring to the boil, then simmer for 20 minutes, skimming the fat from the surface from time to time.
Meanwhile, combine the remaining 1 tablespoon vinegar, the oil, orange rind and juice, tomato puree, brown sugar, Worcestershire sauce, mustard and chilli powder in a small pan and bring to the boil. Simmer for 4–5 minutes or until the mixture is slightly reduced.
Drain the spare ribs and arrange them in a single layer in a large roasting pan. Pour over the orange juice mixture and turn the ribs to coat them evenly. Loosely cover the ribs with foil and roast for 20 minutes.
Remove the foil and roast for a further 20–25 minutes, turning and basting occasionally, until the ribs are dark brown and sticky. Transfer to a large serving dish and serve warm.
Spare ribs are one of the fattier cuts of pork. Trimming off any visible fat, simmering in water and then roasting until crisp are clever ways to reduce their fat content.