1.25 kg (2½ lb) lean pork ribs
1 onion, cut into wedges
1 large carrot, sliced
3 bay leaves
2 tablespoons malt vinegar
low-calorie cooking oil spray
salt and pepper
8 tablespoons passata
3 tablespoons soy sauce
2 teaspoon ground cinnamon
2 teaspoon ground allspice
4 teaspoon chilli powder
1 tablespoon dark muscovado sugar
grated rind and juice of ½ orange
4 spring onions, finely chopped


1.Preheat the slow cooker if necessary. Place the pork ribs, onion and carrot in the slow cooker pot and add the bay leaves and vinegar.
2.Season generously, then pour over enough boiling water to cover the ribs, making sure the level is at least 2.5 cm (1 inch) from the top of the pot.
3.Cover and cook on high for 5-6 hours until the meat is starting to fall away from the bones. Transfer the ribs to a foil-lined grill pan or baking sheet.
4.Mix together the glaze ingredients, then brush all over the ribs. Spray with a little low-calorie cooking oil spray and cook under a preheated hot grill, with the ribs about 5 cm (2 inches) away from the heat, for about 10 minutes, turning from time to time and brushing with the pan juices, until a deep brown. Serve with salad, if liked.
5.FOR STICKY HOISIN RIBS, follow the recipe above to cook the ribs in the slow cooker.
6.Make a glaze by mixing together 3 tablespoons hoisin sauce, 8 tablespoons passata, 4 teaspoon chilli powder, the grated rind and juice of 2 orange and 4 finely chopped spring onions. Brush over the ribs and grill as above.

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