This is a great recipe which has always gone down well at our bonfire parities and also makes a casual Saturday supper when served with jacket potatoes and peas. They would also be a good addition to a summer barbecue. I am a "chuck it in and hope" kind of cook, so please adjust the amounts of any ingredients as you see fit.
2 to 3 tablespoons honey
1 1/2 tablespoons fish sauce
1 tablespoon tomato puree
1 tablespoon coarse grain mustard
1 teaspoon five spice
chilli powder, to taste (optional)
salt and pepper, to taste
750g pork spare ribs
4 cloves garlic
6 fresh sage leaves or 1/2 teaspoon dried sage
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
In an ovenproof dish combine the honey, fish sauce, tomato purée, mustard, five spice and chilli powder, if using. Add seasoning to taste then cover the ribs in the marinade and leave for at least two hours in the fridge, the longer the better.
Preheat the oven to 160 degrees C.
Halve the garlic cloves lengthways and place between the ribs. Toss in the sage leaves.
Bake uncovered in the preheated oven for about 90 minutes. Increase the oven temperature to 220 degrees C and cook for a further 10 minutes to caramelise the marinade, taking care to not let it burn. The ribs should be tender and no longer pink in the centre. Remove from the oven and serve.