1.5 kg pork spareribs (either raw or smoked)
1/2 cup Good Grocer Tomato Ketchup
1/3 cup Good Grocer Orange Marmalade
Finely grated zest and juice of 1 orange
1/3 cup red wine vinegar
3 cloves garlic, crushed
1 red chilli, finely chopped (or to taste)
1/2 tsp NZ sea salt
Freshly ground black pepper, to taste
1. Cut the racks into individual ribs. Place ribs in a ceramic dish. Blend all marinade ingredients together in a bowl and then pour over the ribs. Leave to marinate in the fridge for at least 2 hours (or overnight, if possible).
2. Remove the dish from the fridge so ribs come to room temperature while preheating the oven to 180°C. Cover the dish with foil and place in the oven to bake for 2 hours, basting occasionally.
3. Remove liquid to a pan and boil to reduce to a sticky glaze consistency. Return ribs to the oven to cook for 20 minutes more. Spread glaze over ribs, sprinkle with parsley and serve immediately.