Sticky Spare ribs


  • 1.6 kilograms pork belly ribs
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons clear honey
  • 4 tablespoons cider vinegar
  • 4 tablespoons soy sauce
  • 8 tablespoons tomato ketchup
  • 1 tablespoon mustard (level)
  • 4 tablespoons sunflower oil
  • 1 tablespoon crushed chillies (optional)


  1. Put the ribs in a pan, cover with cold water, bring to the boil and then gently simmer for 25 minutes, skimming off any fat that slowly rises to the surface. Drain. Transfer to a roasting tin.
  2. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Mix together the sweet chilli sauce, honey, vinegar, soy sauce, ketchup, mustard, oil and crushed chillies, if using.
  3. Pour over the ribs and toss so they are well coated, distributing them evenly in the tin.
  4. Cook for 30 minutes, turning the ribs over in the tin and basting every 10 minutes during cooking.