Always a winner with all age groups these succulent ribs will not disappoint. They are not expensive to buy and take on flavour brilliantly. You can adjust the marinade to you families taste - I leave out the chilli usually as my youngest son isn’t a big fan. If you have leftovers then fear not, they are ridiculously good cold the next day. We all love edamame beans in their pods, they can be bought in the frozen department in most supermarkets (near the peas!) they are a great source of protein to have in your freezer and are good fun to eat. ⠀ ⠀ Serves 4-5⠀ ⠀ INGREDIENTS ⠀ ⠀ 3 racks of baby back pork ribs⠀ ⠀ Marinade ⠀ 4 tablespoons soy sauce⠀@kikkomanuk 2 tablespoons ketchup @heinz 1 tablespoon Worcester sauce⠀ 2 tablespoons honey ⠀ 2 cloves crushed garlic ⠀ 1 teaspoon cornflour ⠀ 1 red chilli finely chopped (optional)⠀ ⠀ METHOD ⠀ ⠀ Mix all of the marinade ingredients together then coat the ribs in the sauce and leave for 30 mins, but can be left overnight.⠀ ⠀ Place the ribs in a roasting pan curve side down. Cover with foil and cook in an 160 degree oven for 1 hour. Remove the foil and turn the ribs the other way up. Baste with the juice and cook for a further 30 minutes until sticky and tender. I served them with steamed, salted, edamame beans, pan fried Pak Choi and noodles. ⠀
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