Nigella's sweet & sour ribs - help please!

[SparklyTinselBella]

Would love to make this for dh but, despite owning almost all of Nigella's books I don't seem to have the recipe. I saw her make them on her Christmas programme so am assuming they are either in her new Christmas book or in Nigella Express, which I don't have.

The marinade had cranberry sauce and mandarins in it.

TIA

must be in christmas book. she's on tonight at 8.30, wait with notebook?

www.foodnetwork.com/recipes/nigella-lawson/sweet-and-sticky-ribs-recipe/index.html

Hi,if you copy and paste this ,not sure if it is the one you want.

Not in Xmas book - can't find that style of recipe in any of the books - I can usually recall where the recipes come from after drooling reading through the books.

let's make it up ourselves. what could the sour bit be? some sort of vinegar, maybe white wine?

Cutting and pasting and de-Americanising faithandhope's link contents...

Sweet and Sticky Ribs

from Nigella's Christmas Kitchen, 2007

Ingredients

• 4 fluid ounces (125 ml) Thai or Chinese sweet chilli sauce
• 2 fluid ounces (60 ml) cranberry sauce (from a jar)
• 2 fluid ounces (60 ml) dark sweet soy sauce
• 1 clementine, juice and sliced rind
• 1 lime, juice and sliced rind
• 15 to 20 pork spare ribs

Directions

Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.

Preheat the oven to 180 degrees C (350 degrees F).

Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.

Raise the oven temperature to 200 degrees C (400 degrees F) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.

To serve, place the ribs onto a large serving plate.