BBQ Oven Ribs

Ingredients:

4 racks of baby back pork ribs or other whole racks (about 450g each)

5 tbsp cider vinegar

2 tbsp smoked paprika

4 tbsp light brown soft sugar

1 tbsp garlic granules

1 tbsp onion granules

1 tbsp Chinese five-spice powder

300g tomato ketchup

2 tbsp honey

1 tbsp soy sauce

1 tbsp Dijon mustard

300ml apple juice

Method:

1. If there’s a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue – leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin.

2. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they’re completely coated. Cover the tin with foil, shiny-side down. For best results, marinate the ribs overnight in the fridge.

3. Heat the oven to 140C fan and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender.