Sweet and Sticky Ribs

• 4 fluid ounces (125 ml) Thai or Chinese sweet chili 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

1. Place all the ingredients into a large freezer bag and mix well.
2. Seal the bag and place it on a dish so that it can lie flat.
3. Transfer the bag to the fridge and leave overnight to marinate.
4. Preheat the oven to 350 degrees F (180 degrees C).
5. Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil.
6. Transfer the roasting tin to the oven.
7. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
8. Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin.
9. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
10. To serve, place the ribs onto a large serving plate.

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Taken from www.foodnetwork.com/recipes/nigella-lawson/sweet-and-sticky-ribs-recipe.html (may not work)