- 2kg spare ribs, cut into individual ribs
- 2 tbsp barbecue spice mix
For the glaze
- 150g tomato ketchup
- 140g chilli ketchup
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 140g runny honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 3 tbsp teriyaki sauce
- 4 tbsp bourbon whiskey
Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they’re covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.
Toast 2 tbsp each of sunflower and pumpkin seeds for a few mins until lightly browned. Mix 5 tbsp each yogurt and mayonnaise with 2 tbsp mustard in a small bowl. Combine 5 apples, cored and sliced, with ½ a finely shredded cabbage, 6 finely sliced carrots and a large handful of dried cranberries. Mix in the dressing, sprinkle the seeds on top and serve.