Typical nutritional content (per portion)
2 racks lean meaty pork spare ribs (about 1.75kg (4lb) in total)
1 tablespoon sunflower oil
4 large garlic cloves, finely chopped
2 red chillies seeded and finely chopped or 2 tablespoons hot chilli sauce (use both, if you like things very hot)
400g tin whole peeled tomatoes
5 tablespoons cider vinegar
5 tablespoons clear honey
2 tablespoons Dijon mustard
Good dash of Worcestershire sauce
300ml (½ pint) chicken stock
Freshly ground black pepper
Baked jacket potatoes and salad, to serve
Preheat oven to 190°C/375°F/Gas Mark 5. To make the sauce, heat the oil in a pan over a moderate heat. Add the garlic and fresh chillies, if using and stir for about 30 seconds. Add the tomatoes, vinegar, honey, mustard, Worcestershire sauce, chilli sauce (if using), stock and season lightly with pepper. Bring to the boil over a high heat and mash down the tomatoes with a potato masher, then simmer for 15-20 minutes until well reduced in volume and thickened, stirring occasionally. Leave to cool a little and then using a hand-blender, blitz briefly to leave a little texture in the sauce.
Cut each rack of ribs into two even-sized pieces and arrange on a wire tray in a large roasting tin. Brush with some of the sauce. Roast for 30 minutes. The excess fat will drain off into the roasting tin. Brush the ribs with more sauce and roast for another hour, turning and brushing with more sauce occasionally until the ribs are meltingly tender. Leave the ribs to rest for about 5 minutes and then cut into individual ribs and arrange on warmed plates with jacket potatoes and some green salad.