A meaty bake

> Bite into this flavourful dish that involves few ingredients and minimum work to whip up

onions, green/red chillies, parsley/ mint Lime wedges (optional) 1 glass baking dish

Marinade: 2 tbs honey 3 tsp garlic powder ½ tsp salt ½ tsp ginger powder A few dashes of pepper 1 tbs soy sauce 1 tbs olive oil Juice of ½ to 1 lime

Method: 1. In a glass baking dish, mix all the ingredients for the marinade together. 2. Place the ribs meat-side down into the dish, and coat with the marinade. Leave the meat to marinate for one hour. 3. If you do not have a glass baking dish, line your metal baking tray with a banana leaf, before transferring your ribs and the marinade into it. It is not advisable to use an aluminium tray or line the tray with aluminium foil, as the acidic lime juice will react with the aluminium, causing the foil to perforate and discolour your food. 4. Preheat the oven to 180°C. 5. Cover the dish with aluminium foil. Do not let the foil be in contact with the meat and marinade. Poke a few holes in the foil to allow steam to escape a little during baking. 6. Bake the ribs covered for 30

minutes. 7. After 30 minutes, remove the aluminium foil covering, turn the ribs over meat-side up. 8. Scoop some of the juices over the meat and return to oven to bake for another 10 minutes uncovered, until the meat is slightly browned and charred. 9. Remove from oven and transfer the ribs to a serving dish. Sprinkle the chopped spring onions, chillies or whatever garnish you have chosen. 10. Serve with lime wedges if you

wish for a tangier flavour.

Note: You may also bake your ribs as a whole rack. Baking time varies for the quantity of ribs, estimated at one hour for every kilogramme. Beef may take a little longer to cook than pork.