2 racks of higher-welfare pork loin back ribs , (about 1.6kg)
MARINADE
1 fresh red chilli , optional
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 tablespoons tomato ketchup
1 tablespoon Dijon mustard
30 ml low-salt soy sauce
100 g runny honey
Description
Preheat the oven to 200°C/400°F/gas 6.
Drizzle a little oil over the ribs, season with black pepper and rub all over to coat.
To make the marinade, deseed and finely chop the chilli (if using), peel and grate the ginger and garlic, then place it all in a medium pan with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and honey.
Whisk the ingredients together then place the pan over a medium heat and simmer for 10 to 15 minutes, or until the sauce has thickened.
Place the ribs in a large roasting pan, brush with the marinade and cover tightly with foil. Cook in the oven for 30 minutes, then remove the tray from the oven and baste with the marinade. Return to the oven for another 30 minutes, then remove the foil, baste again with the marinade and return to the oven to cook, uncovered, for 15 minutes, or until the meat pulls away from the bone easily.
Preheat your barbecue. Once hot, transfer the ribs on to the grill and cook over a medium-low heat for 5 to 10 minutes.
Pile the ribs onto a board and serve with a crispy green salad and new potatoes.
