Easy Vietnamese: Sticky mustard marmalade ribs
Ribs make a great meal and this easy storecupboard recipe hits the spot. You can make this spicier by adding chilli sauce or chilli flakes.
2 tsp garlic powder
5 tbsp soy sauce
5 tsp English mustard
1.5kg free-range rack of pork ribs, or sliced into individual pieces, at room temperature
2 heaped tbsp marmalade
- Preheat the oven to 200C/180C fan/gas 6. In a small bowl, mix together the garlic powder, 4 tablespoons of the soy sauce and the English mustard. Put the ribs in a lined baking tray, spoon over the marinade, turning so they are covered on all sides.
- Leave to sit for at least 20 minutes at room temperature (or overnight in the fridge). Turn the ribs to evenly distribute the marinade.
- Bake in the oven, turning and basting occasionally, for 45-50 minutes or until the juices run clear.
- Meanwhile, combine the remaining soy sauce with the marmalade. Remove the ribs from the oven and brush with the marmalade sauce. Continue to bake for a further 5-8 minutes or until golden and slightly charred at the edges. They are delicious hot or at room temperature served with sticky or steamed rice.