Nothing like sticky ribs in the Winter to remind you of Summer!
800g pork ribs (most people tend to use baby pork as they're more tender)
5 tbsp ketchup
2 tbsp rice wine vinegar
2 tbsp honey
2 tbsp reggae reggae sauce
3 crushed and finely sliced garlic cloves
1 tsp cumin
1 tbsp herbs
4 tbsp orange juice
2 tbsp rapeseed oil
1 tbsp chinese five spice
1 tsp crushed chillies (optional)
Preheat the oven to 200C.
In a bowl, mix together all of the ingredients.
Rub the marinade all over the ribs and put in a hot baking tray.
Cook the ribs for an hour.
Try tea-smoking the ribs as well as using the marinade for a quirky flavour.
Put the ribs on a rack which is sitting on a baking tray with tea leaves. Rub the tea leaves before using.
Don't marinate the ribs overnight unless you have a subtle rub because there is not much meat on the bone, and the taste of the pork will be overridden.