Sunday 27 May 2018

Sticky orange & treacle ribs

Sticky orange & treacle ribs
Sticky orange & treacle ribs

Donal Skehan

These sweet and sticky treacle ribs make for perfect party food for the festive season. Boiling them before baking in the oven results in beautiful, tender meat. Serves 4 to 6.


3kg baby back pork ribs

2 onions (peeled and sliced in half)

1 bulb of garlic (unpeeled and with the top sliced off)

A generous pinch of sea salt

For the glaze

Juice of 1 orange (save the zest for garnish)

3 tbsps ketchup

1 tbsp brown sugar

2 tbsps treacle

4 star anise


Cut the strips of ribs into manageable pieces, with about 3 to 4 ribs per piece, and then place in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover.

Bring the ribs, water, onions and garlic to the boil, then reduce the heat and simmer the mixture gently for 1 to 1½ hours until the meat is tender.

Remove the ribs and allow them to cool down before cutting each of them into individual portions and placing on a large roasting tray.

Meanwhile, preheat the oven to 200°C. Prepare the glaze by mixing all the ingredients into a saucepan and then bringing to the boil for about 5 minutes so that the mixture thickens.

Brush the ribs all over using half of the glaze and then cook them in the oven for about 10 minutes.

Afterwards, brush the ribs with the rest of the glaze and then cook them for another 10 minutes.

Serve up the ribs on a large platter, finishing them off by sprinkling the orange zest all over.

Irish Independent

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