- 2 sheets of lean spareribs (about 500 g each)
- 125 g pad Thai noodles
- Watercress, to garnish
- For the marinade, mix:
- zest of 1 orange, finely sliced
- 1 cup orange juice
- 1/2 cup lime juice
- 1 x 2 cm piece fresh ginger, grated
- 2 cloves garlic, crushed
- 1 fresh red chilli, chopped
- 3 T soya sauce
In a bowl or roasting bag, marinate the ribs for a few hours or overnight.
Bring to room temperature while preheating the oven to 180°C.
Arrange in a single layer in a roasting pan lined with baking paper and bake for 50 minutes, basting now and again, or until very tender and well-browned.
Soak the noodles in boiling water for 5 minutes then cook in a saucepan of simmering water for a few minutes, or until tender. Drain well then mix with the roasting pan juices.
Serve with the marinated ribs and a good handful of watercress.