• Pork Spareribs
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Pork Spareribs

Pork Spareribs

£19.50
£19.50
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weight
Marinade

Indulge in the Rich Flavour of Pork Spareribs

If you’re searching for a delectable and satisfying meal option, look no further than our Pork Spareribs. Whether you’re planning a family dinner, a backyard barbecue, or simply craving a delicious treat, these spareribs will elevate your culinary experience to new heights.

Pork Spareribs are beloved for their rich, succulent flavour and tender meat. Sourced from high-quality pork, our spareribs are perfect for grilling, slow cooking, or roasting. With every bite, you will discover the juicy, mouth-watering taste that makes pork ribs a favourite choice among meat lovers everywhere.

nutritional Information

Serving Size100 g
per serve%
Energy1653 kj
395 kcal
Fat30.17g
Saturated Fat11.073g
Monounsaturated Fat13.424g
Polyunsaturated Fat2.719g
Carbohydrates0g
Sugar0g
Fibre0g
Protein28.94g
Salt0.64g
Cholesterol120mg
Potassium319mg

ingredients

Cooking Inspiration

Cooking Idea

Ingredients

1-2 racks pork spareribs2 cans cola3 tsp toasted sesame seed (optional)For the sauce7 tbsp tomato ketchup8 tbsp soft brown sugar2 tbsp soy sauce1 tbsp Worcestershire sauce2 tbsp sweet chilli sauce1 tsp paprikaFor the chive dip300ml pot half-fat soured cream2 tbsp salad creamsmall bunch of chive, snipped6 spring onions, sliced

Method

STEP 1
Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.

STEP 2
Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

STEP 3
When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.

STEP 4
Mix the dip ingredients together and chill until ready to serve.

STEP 5
Heat the barbecue and wait for the flames to die down, or heat the oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with the remaining sauce. When ribs are sticky, hot through and crisp on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

Allergen Information

Dietary Preferences

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