This is another recipe from Angela (stolen from her ex-husband) which she said I had to try as it produced the most amazingly tender ribs. I don’t actually like pork much – I like ham and bacon, but don’t enjoy pork roast or chops at all. But I remember enjoying spare ribs when I was younger, so I thought I’d give it a try. The butcher had a special on when I made this, so I actually bought 2 kilos of spare ribs, which would have comfortably served 6 people. Angela was right – they’re gorgeously tender, and I enjoyed the sweet tanginess of the sauce. I’d had enough of pork by the end of the night, but they were delicious regardless.

2 kilos of pork spare ribs
1 cup tomato sauce (ketchup)
a few dashes tobasco sauce
2 tablespoons Worcestershire sauce
3 teaspoons mustard powder (I used wholegrain mustard)
1/4 cup honey

Put the ribs in a large pot, cover them with water, and boil them gently for 1 1/2 hours. Your kitchen, and in fact your entire house, will begin to smell like pork.

Drain the ribs well, allow to cool, and trim off any excess fat.

Preheat the oven to 190C. In a large bowl, mix together the tomato sauce, tobasco sauce, Worcestershire sauce, mustard and honey. Very lightly grease a large baking tray.

Dip each rib in the sauce, and coat well. When all the ribs are packed onto the baking tray, drizzle any excess sauce over the ribs.

Bake for 20 minutes, and serve immediately. There you have it – gorgeously crispy and tender ribs.