Spare ribs recipe

This spare ribs recipe is finger-licking delicious and is ready in three easy steps. This recipe is for 1kg rack of short pork ribs.

The sauce for our spare ribs is made from a combination of soy sauce, sherry vinegar, hoisin sauce, ketchup and honey for a sticky, addictive finish. We're sure these ribs won't be around for long so try doubling the recipe if you're entertaining to ensure no one misses out.

Ingredients

• 1kg rack short pork ribs
• 3cm fresh root ginger, grated
• 2 cloves garlic, crushed
• 2tbsp soy sauce
• 2tbsp sherry or rice wine
• 3tbsp hoisin sauce
• 2tbsp tomato ketchup
• 1tbsp honey

Method

1. Preheat the oven to 150C/Gas 2. Place the ribs in a large baking tray, season well and cook for 1 hr - 1hr 30mins until tender. Remove them from the oven and increase the temperature to 190C/Gas 5
2. Mix the sauce ingredients together then brush all over both sides of the ribs. Return to the oven and cook for a further 20-30 mins until sticky and browned. Serve the ribs cut into bones.

Top tips for making spare ribs:

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• We recommend cooking the ribs for 1hr to 1hr 30mins. Keep an eye on them as it's easy to overcook and burn the sauce.
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• Rest for 10mins before serving to ensure the sauce isn't too hot and the meat has time to relax
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• If you like spice try swapping the ketchup for sriracha
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• When cooking spare ribs on the barbecue, it is best to cook them in the oven first then just finish off on the barbecue to prevent them from burning
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