Spare ribs

250ml tomato ketchup

125ml water

125ml smooth (or liquidised) mango chutney

4 teaspoons balsamic vinegar

4 teaspoons Worcestershire sauce

2 teaspoons salt

1-4 teaspoons chilli powder (it’s up to you)

2 teaspoons paprika (smoked is nice)

2 large racks of ribs, cut into singles or doubles

Place everything except the ribs into a pan. Bring to the boil and simmer gently for 10 minutes. Allow to cool. put half of the sauce into a container, and put it in the fridge.

Place the ribs into a sealable plastic bag (use more if you need to). Add the remaining half of the sauce, seal the bag(s) and squidge them around to make sure the ribs are coated with sauce. Put them in the fridge for 3-12 hours.

Pre-heat the oven to 170C.

Place the ribs in a baking tray, and paint with any marinade left in the bag(s). Cover with foil and cook for 1¼ hours.

Remove the foil. Cover with the remaining sauce. Increase the oven temperature to 200C and return the ribs for 15 minutes, checking every 5 to make sure they don’t burn. Turn them if they start to catch.

You can do the last 15 minutes cooking on the barbecue, if you like. It’s OK if the ribs cool on the way there – they’ll re-heat on the barbie.