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    Orange, Ginger & Honey Sticky Ribs

    You know how it is, you’re wandering the aisles of the supermarket, trying to figure out if there’’s a way to rationalise buying ALL the Jaffa Cakes and you spot a deal. For me it was the 5 good-looking ribs for three quid.

    So, here we have a cheap, easy and utterly delicious way to give those meaty morsels an incredible Asian twist that’ll give any take-away a run for its money. Bright and zingy with orange, sticky-sweet with honey and packing a real punch with chilli and ginger.

    Here's what you'll need...

    • 3/4lb of pork ribs
    • 3 blood oranges, zested and squeezed (I chose blood oranges because of the flavour, zingyness)
    • 1 inch of ginger (peeled and grated)
    • 2 tablespoons of honey
    • 1 tablespoon of dried chilli flakes
    • Salt and pepper to season

    Here's how it's done...

    Start the clock! Season the ribs with the salt and pepper, stick them onto some baking parchment and then bung them into a preheated oven at 200C. They need up to half an hour an hour until they’re golden brown and sizzling.

    In the meantime, bring the orange juice to the boil then simmer until it’s reduced down to a thick layer at the bottom of the pan. Don’t stick your finger in the pan to see how it tastes, it burns. It burns a lot. It’s like hot molten lava. Remove the pan from the heat and add the zest, ginger then stir in the honey.

    At this point, you have hot honey and sticky awesomeness that smells so so good. Just don’t put any other fingers in to taste. It really does burn (fool me once).

    Take your ribs out and stick them into the pan along with the chilli flakes, gently moving them around until they’re nicely coated. Stick them back into the oven for an additional two minutes and you’re done!

    Drizzle the ribs with whatever you’ve got left of the coating and serve. You might need to give them a second to cool to non-lava temperatures before you can dig in. Yes, you will make a mess, yes you’ll get it all over your mouth and fingers and wallpaper, but they taste so good! Really zingy with just the right amount of spice.

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