Sticky Spare Ribs

Here is another recipe by popular demand for those who asked. Remember these are only guidelines.

Ingredients:
A whole lot of Spare Ribs (trim off the Cartilage, Sinew, and most of the Fat)
3 Bay leaves
Garlic Granules,
Salt and Pepper
Heinz BBQ Sauce
How to do it!

Trim the spare ribs, so that there isn't any of the cartilage or sinews on the end, and cut off the big chunks of fat that are all over the ribs. Don't worry about the smaller fat; it will all disappear during the cooking. Once you've trimmed the ribs, lay them in a deep baking tray with the bay leaves, garlic granules, and salt and pepper. You can stick in a crumbled chicken stock cube as well – I don't. Remember that salt will bring the flavour out, so don't leave it out, the actual finished dish will not be salty.

Cover the ribs and herbs and spices all with water (cold is alright) and then cover the roasting pan tightly with foil. Place this into a warm (120-150 degrees) oven for about 2-3 hours if possible. Top the water up if necessary. The long low cooking time will melt the remaining fat and sinews on the ribs, leaving only meat on the bones.

Once you've finished this, drain the water, and remove the bay leaves. Cover the ribs with BBQ sauce well, and leave them for a while. The ribs will suck the sauce into the meat, making them super juicy. You can do up to now in advance if you are pressed for time.

To finish them off, you can either grill them on a BBQ – remember to constantly baste them with BBQ sauce – if you want (they won't take long about 5 minutes each side) or in a warm oven (120-150 degrees) – cover them with more BBQ sauce – for about 10-15 minutes.

Get a lot of serviettes, and dig in.