ON THE COVER Sticky Pork Ribs 4-page Masterclass

Get the seal of approval from your family and friends with this fingerlicking recipe for marinated pork ribs

STEP-BY-STEP STICKY PORK RIBS

INGREDIENTS (Serves 4)

◆ 1 small red onion

◆ 2tbsp olive oil

◆ 1 red or green chilli

◆ 1 garlic clove

◆ 3tbsp tomato puree

◆ 1tsp salt

◆ Freshly ground black pepper

◆ 1 lime or lemon

◆ 2tbsp soy sauce

◆ 4tbsp clear honey

◆ 1kg pork ribs

1 Gather the marinade ingredients. Most marinade mixtures are made of a combination of tomato puree or ketchup, soy sauce, hoisin sauce or oyster sauce, honey, citrus juice and spices – though you can add your own tweaks with chilli sauce, garlic, ginger, flavoured oils, vinegar and herbs. Have a large bowl at the ready (not metal) for combining the marinade with the ribs.

2 Peel the red onion and chop it ver y finely. Heat the olive oil in a nonstick fr ying pan. Add the onion and fry very gently over a low heat for 5-6min, stirring often. Another time, you could use a small regular onion, 4 shallots or 4-6 trimmed and finely chopped spring onions instead. Just cook until softened, but not browned. Add a splash of water, if necessary.

4 Using a cook’s measuring spoon for accuracy, add 3tbsp tomato puree to the pan and stir in. Thin consistency by adding 150ml cold water. Stir until just mixed, then remove from the heat. Transfer marinade to the large bowl. Season with 1tsp salt and plenty of freshly-ground black pepper. You could use tomato ketchup instead of tomato puree, but the flavour will be sweeter.

5 Finely grate the zest from the lime or lemon, then squeeze the juice. Add this to the bowl with the soy sauce and honey. Stir well, or use a small whisk to mix all the ingredients together. If you like, you could prepare this marinade ahead of time, and keep it in a screw-topped jar in the fridge for 3-4 days before you plan to use it.

6 Add the pork ribs to the bowl, using your hands to turn them in the marinade, until they are all coated. Cover with cling film, then refrigerate for several hours – though overnight is even better. If you remember, it’s a good idea to toss the ribs in the marinade once or twice to ensure that all the ribs absorb the flavours of the ingredients.

3 While the onion is cooking, split the chilli lengthways with a small sharp knife and scrape out the seeds. Chop it very finely. Peel the clove of garlic, then crush it with the back of cook’s knife, or use a garlic crusher. If you love garlic, add an extra clove. Tip the chilli and garlic into the frying pan, stir well and cook gently for 3-4min.

7 When ready to cook, preheat oven to 200°C/fan oven 180°C/Gas Mark 6. Tip ribs into a large roasting tin, reser ving the marinade. Roast for 55-60min, basting with the marinade after the first 20min, then again after 40min. At this point, tip any remaining marinade over the ribs. TIP: If you want to make washing-up easier, line the roasting tin with foil first!