CookingBauer XcelRecipe

Spiced marmalade glazed pork ribs with radish salad

CookingBauer XcelRecipe
Spiced marmalade glazed pork ribs with radish salad


  1. Preheat the oven to 220C/ 200C fan/ 7gas.
  2. In a small saucepan, heat the marmalade, star anise, chilli, garlic and Worcestershire sauce, add a good pinch of salt and stir until everything is warm and combined.
  3. Discard the star anise and put the ribs in a roasting dish and drizzle over the sauce (or use a pastry brush if grilling on the barbecue).
  4. Bake the ribs for 20 minutes, turning and basting several times until the meat is cooked and the sauce is sticky.
  5. While the ribs are cooking, slice the radishes then cut the skin and pith from the orange and slice into thin disks.
  6. Whisk together the oil, vinegar and mustard and seasoning. Put all the salad ingredients in a bowl and toss in the dressing.
  7. Serve with the sticky ribs.

 Recipe from Streamline Foods.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This dish is a great sticky winter warmer, or a brilliant excuse to try something new on the BBQ when the sun comes out.


For the ribs:
6 tbsp streamline thick cut orange marmalade
1 star anise
pinch dried chilli flakes
1 garlic clove, crushed
1 tbsp Worcestershire sauce
pinch of salt
8 pork spare ribs (depending on size)

For the salad:
6 radishes
1 orange
2 tsp olive oil
2 tsp white wine vinegar
1 tsp dijon mustard
½ bag washed watercress
salt and black pepper


Time: 10 mins
Serves: 2
Nutrition: 382 Cal, 14.4g fat, 4.3g sat fat