Sticky BBQ Ribs

If your child is a really fussy eater you may find that offering finger foods helps. Burgers fill the bill, as do meatballs. These ribs make delicious finger food too, and the added attraction is the sticky mess you get into chewing on them, so have the wet wipes handy.

You can pop some medium-size baking potatoes into the oven at the same time as the ribs for a perfect accompaniment or boil some corn on the cob for around 12 minutes and serve with a little butter.

Hands on time: 10 minutes
Cooking time: 1 hour
Yield: 4 to 6 portions

BBQ Sauce
1 small red onion, chopped
1 tbsp olive oil
1 garlic clove, crushed
1/2 cup tomato ketchup
1/3 cup fresh orange juice
1/4 cup clear honey
1 tbsp dark soy sauce
2 tsp Worcestershire sauce

2 3/4 pounds Saint Louis-style spareribs, cut into individual ribs
salt and freshly ground black pepper, to season

1. Pre-heat the oven to 325 F. In a frying pan, sauté the onion in the oil for 5 minutes or until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly then whiz together in a blender.
2. Put the ribs in a large roasting pan (line it with foil for easier clean-up) and season with salt and pepper. Pour over the sauce and toss the ribs to coat. Cover with foil and cook for 30 minutes. Increase the oven temperature to 400 F, uncover the ribs and cook for a further 30 minutes, turning over halfway. Transfer to a plate and allow to cool slightly before serving.
3. Alternatively you can broil or BBQ the ribs -- season and cook in the broiler or over coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and broil or grill for 5 minutes. Repeat 3 to 4 times until the ribs are cooked through, with a sticky coating.