Ingredient:
1.5 kg (2 ½ lb) pork spare ribs
Salt and pepper
Spring onions, to garnish (optional)

Sweet and sour sauce
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
2 garlic cloves, crushed
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp hoisin sauce
2 tbsp tomato puree
1 tbsp sesame oil (optional)
1 tbsp caster sugar

Method:
Lay the ribs in one layer in a roasting tin, season with salt and pepper, and cook in a preheated oven at 140℃ (120℃ fan, Gas 1) for 1 ½ hours.

Make the sauce: combine all the ingredients in a small pan and heat gently.

Spoon the sauce over the ribs, tuning them to coat. Increase the oven temperature to 180℃ (160℃ fan, Gas 4) and cook for 25-30 minutes. Serve hot, garnished with spring onions if you like.

Spicy Spare Ribs
Add 1 tbsp brown sugar, ½ tsp grated nutmeg, and ¼ tsp each of ground cloves and ground cinnamon to the sauce.