- 2kg (4½lb) free-range pork ribs
- 454g tin black treacle
- 4tbsp Cajun seasoning (we like Bart Spices, from supermarkets)
- 4 garlic cloves
- zest 2 lemons
Put the ribs in a freezer bag or non-metallic bowl with the treacle, Cajun seasoning, bashed garlic cloves and lemon zest. Leave to marinate for 30 minutes or up to 24 hours in the fridge.
Remove the ribs from the marinade, season and grill for 20 minutes on a hot barbecue, turning once until blackened and sticky. Start them in a hot spot then move to the edges to cook them through. You can also cook them in the oven at 220C, 200C fan, 425F, gas 7 for 30 minutes. Make sure you double-line your roasting tin with foil for easier washing up. You can finish them on the barbecue too.
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