BARBECUE RIBS

Ingredients

• olive oil
• 2 racks of spare ribs (about 1.2kg)
• MARINADE
• 1 fresh red chilli
• 1 thumb-sized piece of ginger
• 2 cloves of garlic
• 150 ml unsweetened apple juice
• 100 ml white wine vinegar
• 2 heaped tablespoons tomato sauce
• 1 tablespoon Dijon mustard
• 100 ml low-salt soy sauce
• 100 g soft brown sugar
• Preheat the oven to 200ºC/gas 6.
• Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
• Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
• Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
• Preheat your barbecue.
• Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
• Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.