About this recipe:Ribs in a piquant, sticky sauce are best eaten with fingers. Enjoy them for an al fresco meal, either in the summer or at a winter bonfire party.
3 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp runny honey
2 garlic cloves, crushed
1 tsp paprika
grated zest of 1 lemon
1kg pork spare ribs, each cut into 2 or 3 pieces
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 200°C (gas 6). Put the soy sauce, ketchup, honey, garlic, paprika and lemon zest in a small pan. Bring to the boil gently, then reduce the heat and simmer for 2 minutes. Remove the pan from the heat.
Place the pork in a lightly oiled roasting tin, in a single layer, and brush with the warm sauce.
Cook for 15 minutes, then lower the temperature to 160°C (gas 3) and cook for a further 45 minutes, turning halfway through the cooking and basting regularly with the sauce in the tin. Add several spoonfuls of water to the tin to prevent the juices sticking and burning. When cooked, the ribs should be golden and sticky on the outside. Serve immediately with jacket potatoes and seasonal salad.
Use a blended honey, which is cheaper than a delicately flavoured, single flower variety. Also, its strong flavour will stand up to the heat better. * Alternatively cook the pork by simmering in a large pan of water for 1 hour with 1 chopped onion, 1 chopped carrot, a bouquet garni and a pinch of salt. Drain, then tip into a grill pan and brush with a mixture of 2 tbsp each of honey, wholegrain mustard and soy sauce. Finish under a medium grill for about 5 minutes on each side until glazed and sticky.