Instructions: Put the cider marmalade honey soy sauce lemon juice crushed garlic and pepper in a small pan and heat on the simmering plate stirring occasionally until evenly blended; allow to cool.

Divide the pork into individual ribs if necessary and trim off excess fat.

Place in a large non metallic dish and pour on the cooled cider mixture.

Turn the ribs to coat with the marinade. Cover and leave to marinate in the refrigerator overnight turning once.

Transfer the ribs and marinade to the large roasting tin.

Cover with foil and cook on the grid shelf on the floor of the roasting ovenfor 1 hour.

Uncover and cook for a further 1 hour on the floor of the ovenor until the ribs are very tender turning and basting them halfway through cooking.

Place the roasting tin on the boiling plateand cook stirring for 3 to 5 minutes until the juices have reduced to a syrupy glaze on the ribs.

Serve with rice or chinese egg noodles and a crisp salad.

Spare ribs of pork may be sold as barbecue ribs chinese style ribs or american cut ribs. If they come as a whole rack theyll need to be divided. Sticky and very moreish these tasty sweetsour ribs will be a favourite with all the family. For best results marinate them overnight before cooking.

Serves 4

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