My Virgin Kitchen

One of my favourite American-inspired treats – the last time I made these I remember not only how good they tasted, but how we couldn’t stop laughing as the girls seemed to have as much sauce on their faces as in their tummies! Whether cooked on the barbecue or in the oven, these are absolutely delicious. The radish salad is a refreshing accompaniment. Enjoy!

120ml runny honey

2 tsp ground allspice

2 tsp smoked chipotle chilli paste

2 garlic cloves, peeled and crushed

2 tbsp dark soy sauce

1.2kg pork spare ribs

FOR THE SALAD

12 radishes

2 oranges

1 tbsp olive oil

1 tbsp white wine vinegar

2 tsp Dijon mustard

1 bag of washed watercress

salt and pepper

1. Preheat the oven to 240°C/220°C fan/475°F/Gas mark 9 or light the barbecue.

2. Warm the honey in a small saucepan over a low heat and mix in the allspice, chilli paste, garlic and soy sauce, stirring until everything is combined. Leave to cool a little then put the ribs into a roasting dish and drizzle over the sauce. Use a pastry brush to paint the sauce all over the ribs; I find this quite therapeutic and kids can help too.

3. Once the oven is hot, or when the barbecue coals have turned from orange to grey, cook the ribs for 30 minutes, turning and basting several times until the meat is cooked and the sauce is sticky.

4. While the ribs are cooking slice the radishes then cut the skin and pith from the oranges and slice the flesh into thin discs. Whisk together the oil, vinegar and mustard and season with salt and pepper. Put all the salad ingredients in a bowl and toss in the dressing. Serve with the sticky ribs.

VIRGIN TIP

If you’re barbecuing reserve some of the sticky sauce to baste the ribs during cooking.