Meat Dartmoor
Sticky Glazed Spare Ribs
(serves 4-6)
Moor meat on your plate

This dish needs to be prepared well in advance as the marinade is best left for several hours.

1.5 Kg pork ribs (roughly 2 whole racks worth)

6 tbsp fruit jelly-choose from redcurrant, plum, crab apple or any other that takes your fancy
2 tbsp runny honey
2 garlic cloves, crushed to a paste
1 tbsp finely grated fresh ginger
½ - 1 medium red chilli, finely chopped, or ½ tsp dried chilli flakes
2 tbsp soy sauce


Combine all the marinade ingredients well.
Put the ribs in an ovenproof dish, pour the marinade over them turning them to ensure they are well coated. Leave for several hours turning if possible.
Turn a final time, cover dish with foil and bake in a preheated oven at 170°C/gas mark 3 for 45 minutes.
Raise the temperature to 190°C/gas mark 5. Remove the foil and turn ribs, basting them with the sauce. Cook uncovered for 35-45 minutes, turning and basting 2 or 3 more times, until glossy, dark and coated with caramelised sauce.
Take out of oven, spoon remaining liquid over ribs and leave until cool enough to be picked up.
Eat with your fingers and serve with rice and salad.


For more recipes and a list of suppliers of quality Dartmoor meat