Pork belly ribs with a sweet/sour organic cyder vinegar sauce

This is a recipe for those who like spicy barbecue style ribs with a tangy herbaceous flavour. The heat can be adjusted by varying the amount of cayenne pepper, and the sweetness by varying the amount of honey.

This dish is a perfect partner for Aspall Imperial Vintage Cyder.

Ingredients: (serves 4 to 6)

2.5 kg Pork belly ribs
5 Tablespoons (100 ml) Organic Cyder Wine vinegar
2 Tablespoons (40 ml) Tomato paste
2 Tablespoons (40 ml) Soy sauce
3 Tablespoons (60 ml) Honey
1 large clove garlic, crushed
½ Teaspoon Cayenne pepper, ground
¼ Teaspoon Black pepper, ground
Salt to taste


Method:

Heat the oven to 180C gas mark 4

1. Mix all the sauce ingredients in a saucepan and simmer for 20 minutes, stirring occasionally. Add salt to taste, allow to cool .
2. Split the sauce in half into two bowls, one for marinating the ribs and the other for basting the meat whilst cooking. (This is a food hygiene precaution to eliminate the possibility of cross-contamination of the cooked meat by basting with a marinade which has been used to marinate the raw meat.)
3. In the first bowl, marinate the ribs for an hour.
4. Place the ribs in the oven and cook for a total of two hours, the first hour with the ribs covered. Discard any marinade which has been used with the raw meat.
5. After an hour, take the cover off the meat and cook for another half hour.
6. For the last half hour, baste the ribs occasionally with the remaining marinade.
7. Bring the remaining marinade to the boil and serve with the cooked ribs.
8. Serve with freshly cooked rice and salad.