3kg (6½lb) baby back pork ribs
2 onions, peeled and sliced in half
1 Garlic, Chopped
A generous pinch of salt
For the Barbecue Sauce:
60g Demerara sugar
4 tbsp Dark soy sauce
4 tbsp Tomato ketchup
4 tbsp Honey
4 Garlic cloves, peeled and finely chopped
1 tbsp English mustard
Tobasco Sauce (Optional)
Cut the strips of ribs into manageable pieces, with about 3-4 ribs to each piece.
Then put the ribs in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover.
Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce.
Remove the ribs from the pan and place in a large baking dish or roasting tray, then coat with half the barbecue sauce.
Cook under the hot grill or on the barbecue for 5 minutes on each side and then serve with the rest of the barbecue sauce (reheat if necessary) and devour!