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snacks and sides | serves 4-6
1. Preheat the oven to 200C/gas 6. Drizzle a little olive oil over the ribs, season with salt and black pepper and rub all over to coat.
2. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
3. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10–15 minutes, or until the sauce has thickened.
4. Put the ribs in a large roasting pan, brush with the marinade and cover with foil. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily.
5. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through. Once your barbecue is hot, transfer the ribs to it. Cook over a low-medium heat for 5–10 minutes.
6. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress.
Per serving 737 cals, 54.1g protein, 16.4g carbs, 15.2g sugars, 50.4g fat (17.9g saturated)
Recipe Christina Mackenzie
Photo Carolyn Barber
from Issue 40
ingredients• Olive oil
• 2 racks of pork loin back ribs (about 1.6kg)
• Rocket and watercress, to serve
• 1 red chilli
• A thumb-sized piece of ginger
• 2 garlic cloves
• 150ml apple juice
• 100ml white wine vinegar
• 2 heaped tbsp tomato ketchup
• 1 tbsp dijon mustard
• 100ml light soy sauce
• 100g soft brown sugar