Ingredients
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1 kg meaty Pork
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2 tbsp Salt
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6-8 pieces of Potatoes
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2-3 tbsp Vegetable Oil
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180 ml Apricot Jam
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80 ml Apple Cider Vinegar
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1 Orange
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2 tbsp liquid Hot Pepper Sauce
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¾ Tsp Salt
Directions
Steps
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1
Done
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Fin strip from films, long “ribbon” of ribs cut in half. Peel potatoes, large, cut in half. In a roasting pan, pour 2.5 liters of water, dissolve it in salt and soak the ribs so that was completely covered with water. Bring to a boil over high heat, then reduce the heat to low, close the pan with a lid and cook at a barely noticeable heat 35-45 minutes, until soft. 15 minutes before end of cooking, place in a roasting pan potatoes. |
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2
Done
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Prepare the glaze. With oranges, remove the zest, squeeze the juice. Mix juice and zest with the marmalade, vinegar, pepper sauce and salt. |
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3
Done
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Preheat the oven to 220 C. Boiled the potatoes are dry, sprinkle with vegetable oil and place in a roasting tray. |
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4
Done
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Drain the water from the brazier, the ribs dry with paper towels. Brush both sides of ribs with 1/3 of glaze. The grill grease with oil and set over a tray of potatoes. Put your ribs on the grill. |
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5
Done
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Bake 15-20 minutes, until the frosting not brown. In the middle of baking, flip the ribs and brush the ribs with glaze again. |
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6
Done
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Remove ribs from oven, brush with remaining glaze and cover loosely with foil. After 10 minutes, cut the "ribbon" into individual ribs and serve with potatoes. |
