Mango and orange spare ribs with chunky vegetable wedges

Mango and Orange Spare Ribs with Chunky Vegetable Wedges

Serves: 4-6 | Prep Time: 20 minutes | Cooking Time: 2 hours


  • 1.8kg (4lb) porc spare ribs
  • 30ml (2 tbsp) mango chutney
  • 5ml (1 tsp) Chinese five spice
  • 450ml (¾ pt) mango and orange juice
  • 1 fresh mango, cut into wedges around the stone

For the vegetable wedges:

  • 1 celeriac, peeled and cut into chunky chips
  • 3 sweet potatoes, peeled and cut into chunky chips
  • 3 carrots, peeled and cut into chunky chips
  • 30ml (2 tbsp) vegetable oil


  1. Pre-heat your oven to Gas 4/180˚C/350˚F.
  2. Line a roasting pan with a double layer of foil and place the ribs on top.
  3. Next, mix together the mango chutney, five spices, mango and orange juice, and then pour this over the ribs.
  4. Now, scrunch the foil loosely around the ribs, cover with a second piece of foil and cook for about 1½ hours, or until the meat is tender and soft. Once the meat is soft and tender remove the foil and cook for a further 30 minutes.
  5. With the ribs cooking, place all the vegetables in a separate roasting pan, in a single layer, and drizzle with olive oil. Once the vegetables have been drizzled with oil, cook them in the oven for approx. 45-60 minutes or until tender and golden.
  6. Having cooked the ribs, remove them from the oven, drain off the juice and pour into a small pan – fast simmer for about 10 minutes or until it has reduced slightly.
  7. Pile the ribs onto a sharing platter and drizzle with the sauce and serve with the vegetable wedges.