8 tbsp tomato ketchup
3 tbsp soft light brown sugar
3 tbsp honey
2 tbsp Worcester sauce
1 tbsp Dijon mustard
A few drops Tabasco or hot pepper sauce
2 racks of pork ribs

Mix together all the ingredients except the pork. Put the racks of ribs into a large shallow baking tin or dish and then spoon half the marinade mixture over them, making sure they are completely covered on both sides. Cover the dish with clingfilm and leave to marinate for at least two hours.

Preheat the oven to 150ºC. Remove the cling and recover with foil. Bake the ribs for about three hours when the meat on them should be very tender and pull away from the bones easily, basting them from time to time. When they are done, wrap them in foil until ready to barbecue.

Either heat a barbecue until the coals are white hot and ashy, or fire up a gas barbecue to its highest setting. Cut each rack of ribs into two or three pieces so that they are easier to handle.

Barbecue them, turning them frequently and brushing them with the remaining marinade, until they caramelise and start to char. Serve immediately with baked potatoes topped with lots of butter or sour cream. (Serves four)