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    Crispy Orange And Coriander Ribs

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    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

    Ingredients

    • 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

    Method

    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.

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    Cook's tips

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

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