This dish is a great sticky winter warmer, now that the BBQ has been cleaned up and stuck back in the garden shed.
Preparation time: 10 minutes
Cooking time: 20 minutes
6 tbsp Streamline thick cut orange marmalade
1 star anise
Pinch dried chilli flakes
1 garlic clove, crushed
1 tbsp Worcestershire sauce
Pinch of salt
8 pork spare ribs (depending on size)
2 tsp olive oil
2 tsp white wine vinegar
1 tsp Dijon mustard
½ bag washed watercress
Salt and black pepper
Preheat the oven to 220C/ 200C fan/ 7 gas.
In a small saucepan, heat the Streamline marmalade, star anise, chilli, garlic and Worcestershire sauce, add a good pinch of salt and stir till everything is warm and combined. Discard the star anise. Put the ribs in a roasting dish and drizzle over the sauce (or use a pastry brush to paint the sauce all over the ribs if grilling on the barbecue).
Bake the ribs for 20 mins, 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.