The sun has got his hat on and I’m ready for the first bbq of the season.

Serves 4:

Ingredients:

2 racks of pork ribs, cut in half

1 onion, finely diced

4 cloves of garlic, crushed

Thumb sized piece of ginger, peeled and grated

50mls Worcestershire sauce

100mls tomato ketchup

100mls soy sauce

100mls cider vinegar (or any other vinegar in your store cupboard)

50mls black treacle

1tsp chilli flakes

150g brown sugar

For the chips:

4-6 large potatoes (King Edward work well), peeled and cut into thick chips.

Oil for frying

Method:

Bring 1.5 ltrs of water to the boil in a large pan and reduce to a gentle simmer. Add the ribs and remaining ingredients, apart from the sugar. Simmer for an hour or until the ribs are tender.

Remove the ribs from the pan and leave to rest. Stir the brown sugar into the sauce. Leave on the heat until the sauce is reduced to a sticky glaze – this will take about 15 minutes, but keep an eye on it.

Mean while steam the chips for 10-12 minutes until they start to soften. Plunge into cold water, drain and dry on a clean t-towel.

Set your deep fat fryer to 140°c and fry the chips for 4minutes. Remove from the heat.

Meanwhile, once the sauce is reduced, baste the ribs and cook over hot coals (or under the grill) for a few minutes until bubbling and unctuous. Add a little more glaze before serving.

Increase the heat on the fryer to 180°c and cook the chips for a further 2-3 minutes until golden. Drain on kitchen paper and season with sea salt.

Serve with salad or griddled corn and a cold beer. Delicious.