• 2 pork spare rib racks (about 1 kg (2 lb) each)
  • 100 ml (3½ fl oz) tomato ketchup
  • 2 tablespoons clear honey
  • 1 tablespoon dark soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon malt vinegar
  • 2 teaspoons Dijon mustard
  • salt and black pepper

Arrange the ribs on a wire rack in a large roasting tin. Combine the remaining ingredients in a bowl. Brush the ribs generously on both sides with the marinade.

Roast the ribs in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes.

Baste the ribs again on both sides with the marinade, using a clean brush, and roast for a further 30 minutes until golden and sticky.

Remove from the oven, brush over the remaining marinade and leave to cool for 5 minutes before serving, divided into 4 portions.

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