Annabel Karmel, From ‘The Fussy Eaters’ Recipe Book’ Ebury Press
- Serves 4-6
- Preparation time 10 minutes
- Cooking time 1 hour
These ribs make delicious finger food, and the added attraction is the sticky mess you get into chewing on them, so have the wet wipes handy!
- 1.25kg (2 lb 12 oz) spare ribs
- Salt and freshly ground black pepper to season
- 1 small red onion, chopped
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 150ml (5fl oz) tomato ketchup
- 100ml (3 ½fl oz) fresh orange juice
- 4 tbsp clear honey
- 1 tbsp dark soy sauce
- 2 tsp Worcestershire sauce
Preheat the oven to 170C/325F/Gas 3. In a frying pan, sauté the onion in the oil for 5 minutes, until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly, then whiz together in a blender.
Put the ribs in a large roasting tin (line with foil for easier clean up) and season with salt and pepper. Pour over the sauce and toss the ribs to coat. Cover with foil and cook got 30 minutes. Increase the oven temperature to 200C/400F/Gas 6, uncover the ribs and cook for a further 30 minutes, turning over halfway. Transfer to a plate and allow to cool slightly before serving.
Alternatively, you can grill or BBQ the ribs- season and cook with a medium hot grill or coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and grill or BBQ for 5 minutes. Repeat 3-4 times until the ribs are cooked through, with a sticky coating.
Annabel’s App: ™eAnnabel™fs Essential Guide to Feeding your Baby and Toddler™ available on iTunes or Google Play for ™’3.99