For a finger-licking treat try these sweet and sour ribs

Method

1. Pre-heat oven to 190 º C
2. Place the spare ribs on baking paper in a roasting tray and roast for 30 minutes.
3. In a small saucepan blend the cornflower with the pineapple juice and add pineapple pieces, honey, sweet chilli sauce, vinegar and tomato paste. Bring to the boil, reduce heat and simmer for 5 minutes.
4. Add cooked sauce to ribs and return to oven,.
5. Add red pepper and cook uncovered for a further 20-25 minutes.

To serve

Serve with rice and vegetables for a meal or on their own as a finger-licking pre-dinner snack. (P.S. don’t forget to put out a finger bowl for sticky fingers!)