Pork ribs in sticky glaze

Ingredients:

• 125 ml Thai or Chinese sweet chili sauce
• 60 ml store-bought cranberry sauce
• 60 ml dark sweet soy sauce
• Juice and zest of 1 clementine
• Juice and zest of 1 lime
• 15-20 pork ribs from the brisket area

Preparation:

1. Place all ingredients in a large freezer bag and mix well. Seal the bag and place it flat on a plate. Refrigerate and marinate overnight.
2. Preheat oven to 180°C.
3. Remove the ribs from the refrigerator, transfer them from the bag to a baking dish, and cover loosely with foil. Place the dish in the oven. Bake the ribs for 1 hour, turning them after 30 minutes.
4. Increase the oven temperature to 200°C (400°F) and remove the foil. Bake for another 15-30 minutes, or until the ribs are sticky and crispy. To serve, transfer the ribs to a large serving platter.