The devil's own roast

Method

Good meat is rarely improved by immersing it in a complex marinade. There are exceptions, of course, one of them being ribs, the raison d'être of which are the sticky caramelised threads of meat that cling to the bones, helped on their way by a marinade that balances sweet with sour.

1 Whisk together all the ingredients for the marinade in a large bowl. Add the ribs and coat them in the mixture. Cover and chill for at least one hour, ideally several.

2 Heat the oven to 180°C (160°C fan oven) gas mark 4.

3 Arrange the ribs in two roasting trays in a single layer, spooning over the marinade. Season generously with salt and tuck in the chillies. Roast for 1¼ hours, turning halfway through. Serve 15-20 minutes after taking out of the oven - once the ribs are cool enough to handle - with chillies for those who dare.