• 2 kg spareribs
  • Salt and freshly ground pepper
  • 200 g brown sugar
  • 200 g Heinz ketchup
  • 200 g oyster sauce
  • 1 Habanero Chocolate Lightning or ½ tbsp chili powder
  • 1-2 tbsp lemon juice
  • Salt


  • 200 g cherry tomatoes
  • 1 onion
  • ½ bunch of parsley
  • 1 tbsp chipotle chili (smoked chili)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • Salt and freshly ground pepper


  • Maybe a mixed salad
  • Wholemeal bread


Rub the spareribs with salt and pepper and chill them for 3 hours. Transfer them to a pan of cold water and bring to the boil. Skim off any impurities along the way. Reduce the heat and let them simmer for 3-4 hours until they are nice and tender. Remove the pan from the heat and let the spareribs cool in the cooking liquid.

BBQ MARINADE If you are using fresh chilis, cut them lengthwise, remove the seeds and roughly chop them.

Mix the brown sugar, ketchup, oyster sauce and the fresh chili or chili powder. Season with salt and (optional) a little lemon juice.

Heat the oven to 200º. Remove the cooled ribs from the cooking liquid and rub them thoroughly with the BBQ marinade. Lay them on a baking sheet covered with baking parchment and roast them in the hot oven for 12-15 minutes until the marinade has caramelised and the ribs have acquired a golden crust.

TOMATO SALSA Finely chop the tomatoes, onion and parsley. Save the juice from the tomatoes for later. Blend the tomatoes, onion and parsley with the chipotle, olive oil, lemon juice and paprika to a coarse purée. Season with salt and pepper. Sieve the purée through a fine sieve. You can save any surplus juice to dress a mixed salad to serve with your ribs.

TO SERVE Serve the caramelised ribs in a dish with the tomato salsa in a bowl on the side. Serve with fresh salad and wholemeal bread (optional).