Clementine & soy marinated ribs

Name: Clementine & soy marinated ribs
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 5 clementines (scrubbed); 2 clove/s garlic; ½ tsp fine sea salt; 2 tbsp soy sauce; 1 tbsp clear honey; 1 pack (about 450g) British Pork Loin Baby Back Rack of Ribs; 1 leek, halved lengthways, then cut into 1/2 again; Cooked jasmine or sushi rice, to serve

This citrussy marinade from Honey & Co provides plenty of punchy flavour and is magical with tender baby back rib meat. Add rice and you’ve got a substantial meal.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 15 mins
Total time1 hr 25 mins
Plusovernight marinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

5 clementines (scrubbed)
2 clove/s garlic
½ tsp fine sea salt
2 tbsp soy sauce
1 tbsp clear honey
1 pack (about 450g) British Pork Loin Baby Back Rack of Ribs
1 leek, halved lengthways, then cut into 1/2 again
Cooked jasmine or sushi rice, to serve

Method

In a food processor, whizz together 2 clementines (skin on), the garlic, salt, soy and honey until smooth. Put the ribs in a food bag, pour over the marinade, then seal and chill overnight to marinate.
Preheat the oven to 220°C, gas mark 7. Cut the remaining 3 clementines in ½ or ¼ and put in a roasting tin with the leek quarters. Lay the ribs and their marinade on top. Roast for 20 minutes. Reduce the oven temperature to 200°C, gas mark 6, then pour 250ml water into the tin and cover with foil. Cook for a further 35 minutes.
Remove from the oven, uncover, baste well, then roast for a further 10 minutes, uncovered. Baste again, then roast for a final 10 minutes. The ribs will be cooked through with no pink meat remaining. Cut each rib in ½ before serving with the leek, clementines and rice. Spoon over the sauce from the tin.