Serves 8

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Ingredients

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2 racks pork spare ribs

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For the glaze

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5 tbsp tomato ketchup

9 tbsp soy sauce

3 tbsp honey

3 tbsp hoisin sauce

4 tbsp medium sherry

3 tbsp soft dark brown sugar

1 tbsp lemon juice

 

Method

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Using a sharp knife, slice the rack of ribs into individual pieces. If the ribs are rather small then you would be advised to slice the ribs into twos, otherwise the meat on the ribs tend to dry out a little on the BBQ.

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Mix all the glaze ingredients, except the honey, together in a bowl. Pour three quarters over the ribs, making sure to coat them thoroughly on each side.

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If you're making this ahead of time, cover and leave in the fridge until the BBQ is ready.

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Preheat the oven to 200ºC.

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Line a large roasting tin with tin foil. Layer the spare ribs into a roasting tin and cover with tin foil. Roast the spare ribs for approx. 1 hour.

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Open out the tin foil and baste the ribs. Then return to the oven for 10 minutes. Take the ribs out and glaze with honey then grill over a medium heat for 3-4 minutes on each side, depending on the thickness of the ribs.

 

Drizzle any remaining glaze over the top. Serve with a green salad and lemon wedges.