Ribs make a great meal and this easy storecupboard recipe hits the spot. You can make this spicier by adding chilli sauce or chilli flakes.
2 tsp garlic powder
5 tbsp soy sauce
5 tsp English mustard
1.5kg free-range rack of pork ribs, or sliced into individual pieces, at room temperature
2 heaped tbsp marmalade
- Preheat the oven to 200C/180C fan/gas 6. In a small bowl, mix together the garlic powder, 4 tablespoons of the soy sauce and the English mustard. Put the ribs in a lined baking tray, spoon over the marinade, turning so they are covered on all sides.
- Leave to sit for at least 20 minutes at room temperature (or overnight in the fridge). Turn the ribs to evenly distribute the marinade.
- Bake in the oven, turning and basting occasionally, for 45-50 minutes or until the juices run clear.
- Meanwhile, combine the remaining soy sauce with the marmalade. Remove the ribs from the oven and brush with the marmalade sauce. Continue to bake for a further 5-8 minutes or until golden and slightly charred at the edges. They are delicious hot or at room temperature served with sticky or steamed rice.
The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.