By Jane Curran
- 1kg (2lb 4oz) free-range British pork ribs
for the marinade
- 200g (7oz) sweet chilli sauce
- 150g (5oz) ketchup
- zest and juice 3 limes, plus lime wedges, to serve
- 5 garlic cloves, crushed
- 5tbsp soy sauce
For the marinade, mix the ingredients with 150ml (¼pt) water to make a smooth sauce. Coat the ribs in the sauce and leave to marinate for 30 minutes or overnight.
Heat the oven to 220C, 200C, 425F, gas 7. Place the ribs on a rack in a roasting tray lined with foil. Cook for 30 minutes, turning halfway. Or cook on the barbecue - start in a hot spot then move to the edges. Serve with lime wedges.
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