- 12 thick ones pork belly ribs
- 1 tsp salt flakes
- 1 tbsp smoked hot paprika
- 1 heaped tsp English mustard powder
- 2 heaped tsp dried oregano
- 1 tbsp salt flakes
- 200ml tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp black treacle
- 100ml cider vinegar
- 1 tsp ground white pepper
- 1 tsp ground cloves
- 3 garlic cloves, crushed
- Put the ribs in a large pan and cover with water. Add the salt and bring to the boil. Simmer gently for 30 minutes. Drain well and pat dry with kitchen paper. Heat the oven to 190C/fan 170C/gas 5 or light the barbecue and leave it until the embers are orange and grey and giving out a good, even heat.
- Put the rub ingredients in a shallow rectangular dish and mix thoroughly. Add the pork ribs and roll in the rub until well coated.
- Put the ketchup, Worcestershire sauce, treacle, vinegar, pepper, cloves and garlic in a saucepan and heat gently until the treacle melts and the sauce is completely mixed. Remove from the heat.
- Paint the sauce thickly onto the ribs with a pastry brush, taking care not to flick off the rub. Place them on the barbecue and grill well, turning over and painting with more sauce every 10 minutes. Cook for around 30-40 minutes until nicely charred but sticky.
- Alternatively, if you’re cooking them in the oven, put the ribs on a foil-lined baking tray in the centre of the oven for 40-45 minutes, removing every 15 minutes to turn and coat with more sauce. The pork should be tender and the sauce thick and charred in places.
- Bring the remaining sauce to the boil and simmer hard for 5 minutes, stirring. Serve hot with the ribs and plenty of kitchen paper. This goes very well with coleslaw.