Ingredients for 4 people

  • 1.5kg pork ribs (two racks)
  • For the marinade:
  • 4 tbsp redcurrant jelly
  • 3 tbsp De Nigris Recipe Gold Label Balsamic Vinegar
  • 2 tbsp light muscovado sugar
  • 3 garlic cloves, pureed
  • 1 tbsp fresh ginger – finely grated
  • ½ tsp dried chilli flakes
  • 2 tbsp soy sauce

For the recipe

Whisk all marinade ingredients together. Place ribs in a large, ovenproof dish, pour the marinade over and turn ribs over to coat thoroughly. Leave to marinate in a cool place for at least an hour (several ideally), turning ribs from time to time.

Preheat the oven to 170C. Turn  ribs in marinade once more, cover the dish with foil and bake for 45 minutes.  Remove dish from oven.

Increase oven temperature to 190C.

Remove foil cover from dish and turn ribs in sauce again, basting them. Return uncovered dish to oven and cook for another 35-45 minutes, turning and basting two or three more times, until ribs are glossy, dark and coated in caramelised sauce.

Move ribs to a serving dish, spoon over any remaining sauce, and serve once cool enough to pull apart with your hands.