Mango & orange spare ribs with chunky vegetable wedges
Time: 2 hours
Serves: 4 – 6
1.8kg (4lb) pork spare ribs
30ml (2tbsp) mango chutney
5ml (1tsp) Chinese five spice
450ml (3 4pt) mango and orange juice
1 fresh mango, cut into wedges around the stone
1 celeriac, peeled and cut into chunky chips
3 sweet potatoes, peeled and cut into chunky chips
3 carrots, peeled and cut into chunky chips
30ml (2tbsp) vegetable oil
Pre-heat your oven to Gas 4, 180˚C, 350˚F.
Line a roasting pan with a double layer of foil and place the ribs on top.
Next, mix together the mango chutney, five spices, mango & orange juice, and then pour this over the ribs.
Now, scrunch the foil loosely around the ribs, cover with a second piece of foil and cook for about 1½ hours, or until the meat is tender and soft. Once the meat is soft and tender remove the foil and cook for a further 30 minutes.
With the ribs cooking, place all the vegetables in a separate roasting pan, in a single layer, and drizzle with olive oil. Once the vegetables have been drizzled with oil, cook them in the oven for approx. 45-60 minutes or until tender and golden.
Having cooked the ribs, remove them from the oven, drain off the juice and pour into a small pan – fast simmer for about 10 minutes or until it has reduced slightly.
Pile the ribs onto a sharing platter and drizzle with the sauce, serve with the vegetable wedges.