Step 1Pre-heat the oven to 220°C/425°F/Gas Mark 7. Place ribs in a roasting tin and roast for 30 minutes.
Step 2Meanwhile, combine the maple syrup, Worcestershire sauce, chilli sauce, red wine vinegar, onion and mustard powder in a pan. Bring to the boil, reduce heat and simmer for 5 minutes. Season to taste.
Step 3Reduce the oven temperature to 180°C/350°F/Gas Mark 4. Pour sauce over spare ribs and bake uncovered for 45 minutes, basting frequently until sticky. Serve garnished with coarsley chopped parsley.
- 1.35 kg pork spare ribs
- 175 ml Country Range Maple & Agave Syrup
- 1 tbsp Worcestershire sauce
- 1 tbsp Country Range Sweet Chilli Sauce
- 1 tbsp Country Range Red Wine Vinegar
- 1 small onion, peeled and chopped
- 1/4 tsp mustard powder
- parsley, to garnish
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