1kg free-range pork ribs
for the marinade
200g sweet chilli sauce
150g tomato sauce
zest and juice 3 limes, plus lime wedges, to serve
5 garlic cloves, crushed
5tbsp soy sauce
For the marinade, mix the ingredients with 150ml (¼pt) water to make a smooth sauce. Coat the ribs in the sauce and leave to marinate for 30 minutes or overnight.
Heat the oven to 220C-200C, gas 7. Place the ribs on a rack in a roasting tray lined with foil. Cook for 30 minutes, turning halfway. Or cook on the barbecue – start in a hot spot then move to the edges. Serve with lime wedges.