Clementine & soy marinated ribs

Name: Clementine & soy marinated ribs
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 5 clementines (scrubbed); 2 clove/s garlic; ½ tsp fine sea salt; 2 tbsp soy sauce; 1 tbsp clear honey; 1 pack (about 450g) British Pork Loin Baby Back Rack of Ribs; 1 leek, halved lengthways, then cut into 1/2 again; Cooked jasmine or sushi rice, to serve

This citrussy marinade from Honey & Co provides plenty of punchy flavour and is magical with tender baby back rib meat. Add rice and you’ve got a substantial meal.

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Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 15 mins
Total time1 hr 25 mins
Plusovernight marinating

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5 clementines (scrubbed)
2 clove/s garlic
½ tsp fine sea salt
2 tbsp soy sauce
1 tbsp clear honey
1 pack (about 450g) British Pork Loin Baby Back Rack of Ribs
1 leek, halved lengthways, then cut into 1/2 again
Cooked jasmine or sushi rice, to serve

In a food processor, whizz together 2 clementines (skin on), the garlic, salt, soy and honey until smooth. Put the ribs in a food bag, pour over the marinade, then seal and chill overnight to marinate.
Preheat the oven to 220°C, gas mark 7. Cut the remaining 3 clementines in ½ or ¼ and put in a roasting tin with the leek quarters. Lay the ribs and their marinade on top. Roast for 20 minutes. Reduce the oven temperature to 200°C, gas mark 6, then pour 250ml water into the tin and cover with foil. Cook for a further 35 minutes.
Remove from the oven, uncover, baste well, then roast for a further 10 minutes, uncovered. Baste again, then roast for a final 10 minutes. The ribs will be cooked through with no pink meat remaining. Cut each rib in ½ before serving with the leek, clementines and rice. Spoon over the sauce from the tin.