Some like it hot, so sizzle your ribs with BBQ sauce
Prep:5 mins – 10 mins
Serves 6
4 x 500g packs pork spare ribs1 bunch of spring onions, roughly chopped (green stems and all)1 Scotch bonnet chilli, seeded and finely chopped4 garlic cloves, roughly chopped6 tbsp Appleton rum6 tbsp demerara sugar6 tbsp dark soy sauce6 tbsp clear honey6 tsp Dijon mustard1 tsp ground allspice
STEP 1Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)STEP 2Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
