About this recipe: Here 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. When serving them, remember to put out finger bowls and plenty of napkins for cleaning sticky fingers.
B1, B6, B12, E, niacin, calcium, zinc
*For Oriental spare ribs, make the glaze from 2 tsp grated fresh root ginger, 3 tbsp clear honey, 1 tbsp tomato purée, 2 tbsp dark soy sauce, 2 tbsp rice wine or dry sherry, 2 tbsp hoisin sauce, 2 tsp sherry vinegar and 1 tsp chilli sauce.
*Try a Cajun dry rub instead of a glaze. Mix together 2 tbsp paprika, 2 tsp ground cumin, 1 tsp dried thyme, b tsp black pepper, d tsp cayenne pepper and 2 finely chopped garlic cloves. Simmer the ribs as in the main recipe, then drain, cool slightly and coat in the rub before roasting.
*Pork has an undeserved reputation for being a fatty meat – modern pork is extremely lean due to changes in breeding practices and butchery techniques. The fat that is still present is higher in mono and polyunsaturated fats than in saturated fats.
*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.