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    Devilled ribs

    Pile up these sticky skeleton bones on a platter with orange wedges tucked around. Serve with plenty of napkins as they’re juicy!

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6


    2kg essential Waitrose British Pork Spare Ribs
    125g pure clear honey
    4 tbsp white wine vinegar
    6 tbsp tomato ketchup
    Finely grated zest and juice of 1 orange
    2 tsp mild chilli powder


    1. Layer the meat in a shallow non-metallic dish or large, plastic seal-able food bag. Mix together the rest of the ingredients. Pour the mixture over the ribs and turn to coat. Cover loosely, or seal, and chill for 2-4 hours.

    2. Preheat the oven to 180°C, gas mark 4. Transfer the ribs to a large roasting tin and pour in the dish juices. Sprinkle with a little salt and bake for 1½ hours. After 45 minutes cooking, start basting the ribs with the pan juices. The ribs are done when the meat falls easily from the bone.

    3. Pile the ribs onto a serving plate. Heat the pan juices on the hob for 3-4 minutes until thickened. Pour this over the ribs and serve.

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