- 2 pork spareribs racks, about 500 g each
- Sea salt and freshly ground black pepper
- Baked potatoes with sour cream and chopped chives, for serving
- For the marinade, mix:
- 2 T oil
- 6 T tomato sauce
- 2 garlic cloves, crushed
- 2 T maple syrup or runny honey
- 1 T soft brown sugar
- 1/2 cup orange juice
- 1/4 cup lemon juice
Preheat the oven to 180°C. Arrange the ribs in a single layer on a large roasting pan lined with baking paper. Pour over the marinade.
Bake for 1 hour, turning and basting now and again, until soft and sticky, well-browned and starting to catch. Season to taste.
Serve with the baked potatoes, sour cream and chopped chives.