95
Ingredients
1kg (2lb2oz) pork spare ribs
150ml (¼pt) water
For the glaze
150g (5oz) orange marmalade
preferably shred less or fine shred
25g (1oz) dark muscovado sugar
100ml (4fl.oz) fresh orange juice
5cm (2inch) piece fresh root ginger,
peeled and coarsely grated
75ml (5tbsp) tomato ketchup
30ml (2tbsp) white wine vinegar
Dish: 20 x 25 cm (8 x 10 inch) rectangular dish,
large bowl
Oven Accessory: no accessory then wire shelf in
lower position.
Place the ribs in a single layer in dish with the water.
Cover and place on base of oven and cook on MEDIUM
MICROWAVE for 10 mins. Drain. Meanwhile, mix
together all the ingredients for the glaze in a large bowl.
Place on base of oven and cook on HIGH MICROWAVE
for 5 mins. Pour glaze over ribs and place dish on shelf.
Cook on Combination: 230°C + GRILL 3 + LOW
MICROWAVE for 20-25 mins. Turn halfway and baste.
Meat & Poultry
Sticky Ribs Serves 4
Ingredients
30ml (2tbsp) oil
1 medium onion, chopped
1green pepper, deseeded and
chopped
225g (8oz) carrots, sliced
450g (1lb) lean pork, cubed
30ml (2tbsp) seasoned flour
5ml (1tsp) ground bay leaves
5ml (1tsp) dried sage
salt and pepper
300ml (½pt) dry cider
Dumplings
175g (6oz) self raising flour
75g (3oz) suet
pinch of salt
5ml (1tsp) mustard powder
15ml (1tbsp) fresh parsley, chopped
150ml (¼pt) cold water
Pork with Herby Dumplings Serves 4
Dish: 3 litre (6pt) large casserole with lid
Place oil, onion, green pepper and carrots in casserole.
Cover and place on base of oven and cook on MEDIUM
MICROWAVE for 5 mins. Toss pork in seasoned flour
and add to onion mixture. Stir in all other ingredients.
Place on base of oven and cook on CONVECTION
160°C + WARM MICROWAVEfor 1hr or until pork is
tender. Whilst cooking make the dumplings by combining
the flour, suet, salt, mustard and parsley. Add the water
to make a stiff dough. Shape dough into 8 round
dumplings. When pork is cooked, uncover and place
dumplings around the edge of dish. Cook uncovered on
CONVECTION 160°C + WARM MICROWAVEfor 15
mins. or until dumplings are cooked through.
