Hot and Spicy Spare Ribs

Serves: 6 Prep Time: 3 HRS


  • 1.5kg pork spare ribs
  • Salt & pepper to taste
  • 15ml (3 tbsps) chopped fresh herbs
  • 1 red chilli, deseeded and chopped
  • 10ml (2 tsps) Colman's Mustard Powder
  • 2 cloves garlic, crushed
  • 65ml (¼ cup) All Gold Seville Orange Marmalade
  • 15ml (1 tbsp) Mrs. Ball's Hot Chutney
  • 65ml (¼ cup) vinegar
  • 30ml (2 tbsps) oil
  • 1 onion, chopped
  • 1 can (410g) All Gold Chopped Tomatoes

Preparation method

Preheat oven to 190°C. Season pork ribs with salt and pepper, set aside. To make sauce: in a bowl, mix together herbs, chillies, mustard powder, garlic, All Gold Seville Marmalade, Mrs Ball's Hot Chutney and vinegar. Heat oil in a frying pan and fry onions until soft, add All Gold Chopped Tomatoes, cook for two minutes and add the sauce. Simmer on a gentle heat for 30 minutes. Place pork ribs in a roasting tin and roast in hot oven for 15 minutes. Remove from oven and spoon sauce over ribs, lower oven to 180°C. Return ribs and cook for a further 50 -60 minutes basting with sauce at 10 minute intervals. Remove meat from oven and cut into serving portions by slicing between the ribs.

Products used

Crammed Full of Goodness