Pork Spare Ribs

This can be served as part of a Chinese style meal, or as a main dish served with fried rice or chips.
The meat needs to macerate in a sweet and sour marinade for a few hours to get the maximum flavour and the juiciest ribs.

Ingredients for 4
12 pork spare ribs

Marinade:
2 tbsp soy sauce
2 tbsp tomato ketchup
3 tbsp vinegar
1 tbsp marmalade or homey
1 garlic clove, crushed
1 x 1cm ginger, grated
1 chili, chopped

Place the ribs in an ovenproof dish and pour all of the marinade ingredients over them. Mix well with two forks. Cover the dish with cling film and refrigerate until required.
Bake the ribs at 180ºC for 90 minutes, turning once during the cooking.