Ingredients

• 1.5kg/3 lb (about 16) lean pork spare ribs

• 1 onion, finely chopped

• 1 large garlic clove, crushed

• 120ml/4 fl oz tomato puree

• 30ml/2 tbsp orange juice

• 30ml/2 tbsp red wine vinegar

• 5ml/1 tsp mustard

• 10ml/2 tsp honey

• 25g/1 oz soft light brown sugar

• dash of Worcestershire sauce

• 30ml/2 tbsp vegetable oil

• salt and ground black pepper

• chopped fresh parsley, to garnish

Serves 4

Method:

1. Preheat the oven to 200C. Place the pork spare ribs in a large shallow roasting tin; bake for 20 minutes.

2. Meanwhile, in a saucepan mix together the onion, garlic, tomato puree, orange juice, wine vinegar, mustard, clear honey; brown sugar, Worcestershire sauce, oil and seasoning. Bring to the boil and simmer for about 5 minutes.

3. Remove the ribs from the oven and then reduce the oven temperature to 180C. Spoon over half the sauce, covering the ribs well and bake for 20 minutes. Turn them over, baste with the remaining sauce and cook for about a further 25 minutes.

4. Sprinkle the spare ribs with parsley before serving and allow three or four ribs per person. Provide fingerbowls for washing sticky fingers.