All the stickiness you could dream of for under a tenner. The longer you leave them in the oven, the better.
The key is in the basting - keep basting for extra stickiness.
Cooking Time (Includes Preparation Time): 5 Hours
700g Rack of Ribs - £3.64
Soy Sauce - £1.00
Honey - £0.59
Chinese 5 Spice - £0.85
Cayenne Pepper - £0.85
100ml of Aspall Organic Cyder Vinegar - £1.70
Tomato Puree - £0.50
Garlic - £0.30
Total Cost - £9.43 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 160°C/320°F
Grab a bowl. Add 4 tablespoons of soy sauce, 1 1⁄2 tablespoons of honey, 100ml of Aspall Organic Cyder Vinegar, 3 grated garlic cloves, 1 1⁄2 teaspoons of Chinese 5 Spice, ½ a teaspoon of cayenne, 1 tablespoon of tomato puree and a good grind of black pepper. Mix it all together.
Place your rack of ribs in a baking tray. Pour ¾ of the marinade over them and rub it in. Cover with tin foil and marinate for 2 hours.
Place the tray, with the tin foil still on, in the oven for an hour. After an hour, remove the foil and baste with the juices in the tray. Put the tray back in the oven for half an hour.
After 30 minutes, remove from the oven and pour over the remaining ¼ of marinade. Place the ribs back in the oven.
Keep on basting them every 20 minutes or so, until the ribs have had 3 hours total in the oven.
Remove from the oven, hack them up and tuck in!