Recipe Squadron

Ingredients
For poaching the ribs
1.5kg/3lb 4oz meaty rack of pork spare ribs
water, to cover
1 onion, chopped
2 garlic cloves, lightly crushed
½ tsp black peppercorns
For the marinade
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, crushed
2 red chillies, finely chopped
½ tsp dried chilli flakes
2 tsp fennel seeds, crushed
110g/4oz dark brown sugar
600g/1lb 5oz tomato ketchup
110ml/4fl oz dark soy sauce
For the salad
2 red onions, finely sliced
6 tomatoes, cut into chunks
1 small bunch fresh flatleaf parsley, leaves only
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Method
1. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender.
2. Preheat the oven to 180C/455F/Gas 4.
3. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.
4. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.
5. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.
6. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.
7. Remove from the oven and slice the rack into individual ribs.
8. For the salad, place the red onion, tomatoes and parsley leaves into a bowl.
9. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper.
10. To serve, place the ribs onto plates and place a portion of salad alongside.

This is a classic spare rib glaze with a touch of sweet and sour thanks to sugar and vinegar.

Ingredients
12 pork spare ribs

For the sauce:
2 tbsp olive oil
1 onion, finely chopped
2 x 400g cans chopped tomatoes
3 garlic cloves, finely chopped
50g/2oz light muscovado sugar
4 tbsp malt vinegar
3 tbsp Worcestershire sauce
1 tbsp tomato purée
2 tsp Chinese five spice powder
1 tsp ground cumin
salt and freshly ground black pepper

Method
1. To make the sauce, heat the oil in a saucepan and add the onion. Fry for 3-4 minutes, until softened, then stir in the rest of the ingredients. Mix well and bring to the boil. Reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until thickened.
2. Place the ribs on the barbecue and cook for 10-15 minutes, depending on the thickness of the meat. Brush the ribs liberally with the barbecue sauce every few minutes, until they have a thick, sticky coating, and serve.

Ingredients

Pork Spare Ribs
2 tbsp demerara sugar
2 tbsp dark Soy sauce
2 tbsp clear honey
2 tsp mustard powder
1 garlic clove, chopped
1 bunch of Spring onions, finely chopped
quarter of a Scotch bonnet pepper, finely chopped
quarter of a tsp of ground allspice
half a tsp of Salt
freshly ground black pepper
900g pork spare ribs
2 tbsp dark rum
2 tbsp vegetable oil

Sweet Potato Mash
1 yellow-fleshed sweet potato
1 white-fleshed yam
25g Butter
salt and fresh ground black pepper

Method 1. First make the marinade. Mix together the sugar, soy sauce, honey, mustard, chopped garlic, spring onion, Scotch bonnet pepper, ground allspice, salt and pepper.

2. Thoroughly coat the spare ribs with the marinade mixture. Pour over the rum. Cover and leave to marinate in the fridge for 4-24 hours.

3. Preheat the oven to 180c/Gas 4. Heat the vegetable oil in a large frying pan and fry the ribs in batches until browned on all sides (reserving the excess marinade).

4. Place the browned ribs in a roasting pan. Cover with foil and roast for around 45 minutes, until cooked through. Every 15 minutes or so baste the meat with some of the reserved marinade.

5. After the ribs have been roasting for 25 minutes, prepare the sweet potato mash. Peel the sweet potato and yam and cut into 3 cm chunks. Place the sweet potato and yam in a saucepan, cover with water and bring to the boil. Cook until soft; around 10 minutes. Drain and mash with butter. Season with salt and pepper.

6. Serve the roast ribs with sweet potato mash.