There's nothing nicer to chew on than a succulent sparerib coated in deliriously sticky sauce. You only get one or two mouthfuls per rib, so buy plenty. It's worth asking for them specially if the butcher doesn't have them on display, as they are one of the most economical cuts you can buy, but don't confuse them with sparerib chops, which are thicker and meatier. Chinese-style spareribs should be eaten with the fingers. Provide finger bowl and plenty of napkins, for easy eating.
SERVES 4
about 1.8 kg (4 lb) Chinese-style pork spareribs, cut into individual chops
salt and pepper
100 g (4 oz) clear honey
60 ml (4 tbsp) dark soft brown sugar
60 ml (4 tbsp) tomato ketchup
30 ml (2 tbsp) Worcestershire sauce
30 ml (2 tbsp) prepared English mustard
30 ml (2 tbsp) red wine vinegar
1. Place the ribs in a single layer in 2 roasting tins and sprinkle with salt and pepper. Roast at 190°C (375°F) mark 5 for 30 minutes
2. Meanwhile, put the remaining ingredients in a jug and stir well until mixed together.
3. Pour the sauce into the tins and turn the ribs until well coated.
4. Return to the oven and roast for a further 1 - 1 1/4 hours, until the meat is tender and the sauce syrupy.
5. Turn the ribs in the sauce several times during cooking and swap over the shelf positions of the 2 roasting tins, if necessary, to ensure that the ribs cook through evenly.
6. Serve hot, with the sauce poured over the ribs.
7. Accompany with plain boiled rice and a dish of mixed stir-fried vegetables such as thinly sliced carrots, shredded leeks and baby sweetcorn.
