ingredients
serves: 4
1 kg pork spare ribs
5 tbsp tomato ketchup
2 tbsp clear honey
3 tbsp soy sauce
3 tbsp wine vinegar
1 1/2 tsp tomato puree
1 tsp salt
300 ml stock
1 to 2 spring onions, green part only, finely chopped
method
1. Place the spare ribs in a roasting pan.
2. Mix together the ketchup, honey, soy sauce, vinegar, tomato puree, salt and stock and pour over the ribs.
3. If time permits, marinate for 2 to 3 hours.
4. Cook in a preheated hot oven, 220°C, 425°F, Gas Mark 7 for 15 minutes.
5. Transfer the spare ribs to a roasting rack.
6. Lower the oven temperature to moderately hot, 190°C, 375°F, Gas Mark 5 and cook the spare ribs for a further 30 minutes until brown and crisp.
7. Meanwhile, place the roasting pan over a moderate heat and boil the cooking liquor until reduced to a thick sauce.
8. Arrange the spare ribs on a serving dish and pour over the sauce. Garnish with spring onion and serve with boiled rice.
