Serves 3-4
2-3 lb (0.9-1.4kg) pork ribs salt
Barbecue sauce
1 medium-sized onion
1 tablespoon oil
4 tablespoons tomato ketchup
2 tablespoons wine vinegar
1 tablespoon soft light brown sugar
1 tablespoon made English mustard
1 tablespoon Worcestershire sauce
Place the ribs in a single layer in a roasting tin. Sprinkle with salt and cook in an oven heated to 400°F (200°C) or Gas no. 6 for about 30 minutes.
Meanwhile, prepare the barbecue sauce. Peel and finely chop the onion. Heat the oil in a saucepan over low heat, add the onion and fry gently for about 5 minutes to soften but not brown. Combine the tomato ketchup, vinegar, brown sugar, mustard and Worcestershire sauce in a mixing bowl and add to the. onion in the saucepan. Bring to the boil and draw off the heat.
Lower the oven temperature to 350°F (180°C) or Gas no. 4. Pour off the fat from the roasting tin, then pour the barbecue sauce over the pork ribs. Return to the oven and cook for a further 30 minutes, until meat is crispy at the edges. Transfer the pork ribs to a serving platter and spoon over the sauce. Provide finger bowls and plenty of napkins as the meat is best eaten with your fingers. Serve with a green salad and hot bread.