Spare Ribs


  • Ingredients

  • Marinade


We’ve teamed up with Team GB Winter Olympians Nick Buckland and Penny Coomes to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.

This recipe is inspired by Nick Buckland’s favourite BBQ Ribs.

A note from the duo – “Super easy to make, and it tastes and smells amazing!! Great to make when you have people over because they pretty much take care of themselves.”


Dish: rectangular dish, bowl

Oven Accessory: no accessories then glass dish on wire shelf in lower position




Place the ribs in a single layer in a dish and cover with boiling water. Cover with pierced cling film.


Place dish on base of oven and cook on MEDIUM MICROWAVE for 10 mins. Drain.


Meanwhile, mix all the glaze ingredients in a large bowl.


Place on the base of the oven and cook on HIGH MICROWAVE for 5 mins.


Pour the glaze over the ribs and place the dish on the wire shelf in the lower shelf position.


Cook on Combination 230C+ GRILL 3 + LOW MICROWAVE for 20-25 mins turn half way and baste.


Take out and Enjoy! (Careful... They will be hot!)


Spare Ribs

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Adjust Servings:
1kg Pork Ribs
150mls Boiling Water
150g Orange Shred-less Marmalade
25g Soft Brown Sugar
100mls Fresh Orange Juice
1 tbsp Grated Fresh Ginger
6 tbsp Tomato Ketchup
30 mls White Wine Vinegar

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