BBQ spiced glazed pork ribs recipe

This BBQ spiced glazed pork ribs with radish salad recipe is a year-round crowd-pleaser: it’s a great sticky winter warmer, or a brilliant excuse to try something new on the barbecue when the sun comes out. The fresh, zesty salad perfectly complements the sticky marmalade glaze.

Ingredients

(serves 2; calories 383; sugar 26.4g; fat 14.4g; sat fat 4.3g; salt 1.1g)

For the ribs:

6tbsp Streamline thick cut orange marmalade

1 star anise

Pinch dried chilli flakes

1 garlic clove, crushed

1tbsp Worcestershire sauce

Pinch of salt

8 pork spare ribs (depending on size)

For the salad:

6 radishes

1 orange

2tsp olive oil

2tsp white wine vinegar

1tsp dijon mustard

½ bag washed watercress

Salt and black pepper

Method

In a small saucepan, heat the Streamline marmalade, star anise, chilli, garlic and Worcestershire sauce, add a good pinch of salt and stir until everything is warm and combined. Discard the star anise.

Use a pastry brush to paint the sauce all over the ribs.

BBQ the ribs for 20 minutes, turning and basting several times until the meat is cooked and the sauce is sticky.

While the ribs are cooking, slice the radishes then cut the skin and pith from the orange and slice into thin disks. Whisk together the oil, vinegar and mustard and seasoning.

Put all the salad ingredients in a bowl and toss in the dressing. Serve with the sticky ribs.

Recipe courtesy of streamlinefoods.co.uk