Finger-licking sticky ribs
- 2 tbsp apple juice
- 4 tbsp tomato ketchup
- 1 level tbsp Chosen by you Dijon Mustard
- 1 tsp Tabasco Red Pepper Sauce
- 1 tbsp Lea & Perrins Worcestershire Sauce
- 4 tbsp golden syrup
- 2 tbsp cider vinegar
- 1kg pack Butcher's Selection Pork Belly Ribs
Put the apple juice, tomato ketchup, mustard, Tabasco, Worcestershire sauce, golden syrup and vinegar in a large dish and whisk together to combine.
Add the ribs and turn them in the marinade so they're fully coated. Cover the dish with cling film and refrigerate for 3 hours to 12 hours, turning the ribs over in the marinade occasionally.
Pre-heat the oven to 160C/140C Fan/Gas 3. Tip the marinade and ribs into a large roasting tin, spreading them out evenly.
Cook in the oven for 1 hour 15 minutes, turning the ribs over every 20 minutes.
Transfer the ribs to a serving platter and keep them warm. Carefully pour the remaining marinade into a pan and boil fast for a few minutes until the glaze is thickened and sticky. Spoon over the warm ribs and serve immediately.