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.
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.
Love this - so easy. Left out boiling the ribs and heating the sauce, just marinated them overnight then baked in oven. Delicious! - 04 Apr 2010