1. Preheat the oven to 400ºF (200ºC). Trim as much fat as possible off the pork spare ribs, then place them in a saucepan. Cover with cold water and add 2 tablespoons of the vinegar. Bring to a boil, then simmer for 20 minutes, skimming the fat from the surface from time to time.
2. Meanwhile, combine the remaining 1 tablespoon vinegar, the oil, orange rind and juice, tomato sauce, brown sugar, Worcestershire sauce, mustard and chili powder in a small pan and bring to a boil. Simmer for 4–5 minutes or until the mixture is slightly reduced.
3. Drain the spare ribs and arrange them in a single layer in a large roasting pan. Pour over the orange juice mixture and turn the ribs to coat them evenly. Loosely cover the ribs with foil and roast for 20 minutes.
4. Remove the foil and roast for a further 20–25 minutes, turning and basting occasionally, until the pork spare ribs are dark brown and sticky. Transfer to a large serving dish and serve warm.

PER SERVING

247 calories
28 g protein
9 g total fat
3 g saturated fat
84 mg cholesterol
12 g total carbohydrate
12 g sugars
0.5 g fibre
268 mg sodium

Spare ribs are one of the fattier cuts of pork. Trimming off any visible fat, simmering in water and then roasting until crisp are clever ways to reduce their fat content.