• Save to your scrapbook
  • Save to your scrapbook

    Crispy Orange And Coriander Ribs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Crispy Orange And Coriander Ribs

    There’s something so appetising about picking up a spare rib with your fingers and eating it straight from the bone. These ribs have a crispy coating of coriander seeds and orange to give them plenty of crunch and a fantastic flavour.

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 3 tbsp coriander seeds
    • 2 tbsp ground coriander
    • 3 dried bay leaves
    • Zest of 2 large oranges
    • 1 tsp Maldon Sea Salt
    • 2 tbsp clear honey
    • 2 tbsp olive oil
    • 2 packs Waitrose British Pork Spare Ribs, about 400g each


    1. Preheat the oven to 180°C, gas mark 4. In a mini processor, or using a pestle and mortar, blitz the coriander seeds, ground coriander, bay leaves, orange zest, salt and some black pepper together to make a coarse powder. Stir in the honey and oil.
    2. Place the ribs in a roasting tin large enough to lay them out in a single layer and cover them with the spice mixture. Toss the ribs to make sure they are well coated.
    3. Cook in the oven for 1 hour, turning once during cooking, until brown and crispy. Serve with orange wedges to squeeze over and spicy potato wedges with sour cream to dip.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Try using this coating on pork fillets, chops or steaks, and cook according to the instructions on the pack.


    Average user rating

    4 stars