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Singapore Style Spare Ribs in Orange Marinade

Sweet, sticky with a zesty tang: sink your teeth into these succulent spare ribs. Leisurely prepare in your halogen oven for achingly tender meat.

Chinese Style Halogen Oven Ribs


600g spare ribs
Peal of an orange, grated
2 tbsp squeezed orange juice
3 tbsp ketchup
2 tsp honey
2 garlic cloves, crushed
Salt and pepper


  1. In a bowl, mix together the orange, ketchup, honey, garlic and salt and pepper
  2. Lay out a sheet of cling film and place the spare ribs on top. Using a pastry brush, coat the marinade across the ribs. Once coated, flip the ribs over and brush the marinade over the other side. Put some of the marinade aside for later
  3. Wrap the cling film around the ribs and leave to marinate in the fridge for around 2 hours
  4. Take out the ribs and unwrap. Place the ribs on a high rack in your halogen oven and cook for 12 minutes at 230°C
  5. Flip the ribs oven and cook for another 12 minutes
  6. Take out the ribs and, using the rest of the marinade, coat both sides of the ribs
  7. Return the ribs to your halogen oven and cook for 15 minutes
  8. Take out and dig in

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