Nigella Lawson Sticky Ribs Marinade - cooking recipe

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

Preparation

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.