Ingredients

• 2.25kg/5lb pork ribs
• 2 tbsp salt
• 2 garlic cloves, finely chopped
• 3 tbsp fresh root ginger, grated
• 3 tbsp light soy sauce
• 600ml/1 pint apple juice
• 1 large Bramley apple, peeled, cored and sliced
• 1 tbsp dried chilli flakes
• 4 tbsp demerara sugar

Method

1. Place the pork ribs in two large roasting tins and sprinkle over the salt. Leave for at least 2 hours or overnight.
2. Preheat the oven to 200C/400F/Gas 6. Place the garlic, ginger, soy sauce, apple juice, apple, chilli flakes and sugar in a bowl, then mix well. Pour the mixture over the ribs and cover the tins with foil. Bake for 1 hour.
3. Remove the foil, shake the tins and baste the pork ribs with the juices. Return the tins to the oven and cook, basting every 5–10 minutes, until the liquid has been reduced to a shining glaze and the ribs are tender.
4. Remove the pork ribs from the oven and leave to cool slightly. Chop the ribs into several portions, then serve piping hot with finger bowls and plenty of napkins.

Notes