These mouth watering ribs are a welcome addition to any BBQ this summer!
- 2-3 racks of pork ribs (see tip)
- 6 tbsp tomato ketchup
- 3 tbsp maple syrup
- 2 tbsp Worcestershire sauce
- 2 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 1-2 garlic cloves, peeled and crushed
Place the ribs in a large pan and cover with cold water. Bring to the boil then skim off any scum from the surface of the water. Reduce the heat, cover and simmer gently for 45 minutes.
Meanwhile, place the rest of the ingredients in a pan and bring to the boil. Simmer for 5-10 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper. Leave to cool.
Remove the racks from the pan and drain on a board lined with kitchen paper. Leave to cool for 5 minutes then brush each rack liberally with some of the sauce.
Cook the ribs on the edge of a hot barbecue for 10-15 minutes, turning and basting with any remaining sauce until they are lightly charred in places. Alternatively, the ribs can be cooked under a medium preheated grill.
Most large supermarkets sell racks of ribs or ask your local butcher to prepare them for you. Single ribs will work just as well (you’ll need about 2kg in weight), just reduce the simmering time to about 25 minutes.