Most of us have all the bottles we need to knock up a barbecue marinade. You can adapt it according to what you have to hand, though tomato ketchup makes the best base and I'm sure we all have a bottle of that lurking around. You can either cut up the ribs before you marinate and cook them or leave them whole if you like getting messy when you eat. Children will probably prefer the excuse to make a mess.
1.2kg pork ribs
6tbsp tomato ketchup
2tbsp HP Sauce
1tbsp sweet chilli sauce
1tbsp Worcestershire sauce
2tbsp soy sauce
1tsp Chinese five spice
2 cloves of garlic, peeled and crushed
100ml orange juice
Put the pork ribs into a non-reactive tray, mix all the ingredients together and pour the marinade over. Cover with clingfilm and leave in the fridge for at least 24 hours.
Pre-heat the oven to 175C/gas mark 4. Transfer the ribs to a roasting or baking tray and cook for 2 hours, basting and turning them every so often. You may need to add a little water if the marinade dries up.
Serve with a salad, coleslaw and maybe some potato wedges cooked in the oven.