Nigella Lawson Sticky Ribs Marinade Recipes

SWEET AND STICKY RIBS

Sweet and Sticky Ribs image

Provided by Nigella Lawson : Food Network

Time 13h35m

Yield 15 to 20 ribs

Number Of Ingredients 6

Ingredients

4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce
2 fluid ounces (60 ml) cranberry sauce (from a jar)
2 fluid ounces (60 ml) dark sweet soy sauce
1 clementine, juice and sliced rind
1 lime, juice and sliced rind
15 to 20 pork spare ribs

Steps:

Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
Preheat the oven to 350 degrees F (180 degrees C).
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
To serve, place the ribs onto a large serving plate.

NIGELLA LAWSON STICKY RIBS MARINADE

Nigella Lawson Sticky Ribs Marinade image

Watched this on TV last night and looked so simple and glorious once it had been cooked - I had to post it! Hope to try this one out in the not so distant future, went down really well at Nigella's table!

Provided by Ozzy5223

Categories Stew

Time 13h

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

125 ml sweet chili sauce (Thai or Chinese)
60 ml cranberry sauce
60 ml dark sweet soy sauce
1 clementine, juice and sliced rind
1 lime, juice and sliced rind
15 -20 pork spareribs

Steps:

Place all the ingredients and ribs into a large freezer bag and mix well.
Seal the bag and place it on a dish so that it can lie flat then transfer the bag to the fridge and leave overnight to marinate.
When ready to cook, preheat the oven to 180C/350F/Gas 4.
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil.
Transfer the roasting tin to the oven. Cook the ribs in the oven for an hour, turning them over after half an hour.
Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin.
Cook for a further 15-30 minutes, or until the ribs are sticky and cooked through.

Nutrition Facts : Calories 101.1, Fat 1.8, SaturatedFat 0.7, Cholesterol 3.1, Sodium 288.1, Carbohydrate 20.6, Fiber 2.5, Sugar 11.9, Protein 2.3

MAPLE CHICKEN'N'RIBS

Maple Chicken'n'ribs image

This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents and then after a day or so's untroublesome marinating in the refrigerator, you tip out the contents to a roasting tray and slide it in the oven. Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time P2DT1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

12 pork spare ribs
12 chicken thighs, with skin and bones
1 cup apple juice, as sharp as possible
4 tablespoons/1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
6 unpeeled garlic cloves

Steps:

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
Leave to marinade in the refrigerator overnight or up to 2 days.
Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.

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