Cook your rack of ribs in the oven in some stock to make them lovely and tender in advance. Cool and chill overnight, then they’ll only need 10 minutes on the barbie to warm through and brown – or pop them under a hot grill if it’s raining.


1 beef stock cube

1onion, cut into wedges

4 garlic cloves

2 x 500g pork rack loin ribs

1tbsp steak seasoning

For the barbeque sauce:

1tsp very lazy garlic

1/2tsp lazy red  chilli (if you like)

5tbsp tomato ketchup

1tsp English mustard

3tbsp Worcestershire sauce

3tbsp runny honey

2tbsp white wine vinegar

1tbsp thickening granules

1 Heat the oven to 180C, Gas 4. Pour 500ml boiling water into a large roasting tin with the stock cube, onion, garlic and pork ribs.  Season with salt, black pepper and steak seasoning. Cover with foil and cook for 1 hour until ribs are really tender.

2 Put all the barbeque sauce ingredients together in a pan to warm through and thicken.  Cool and chill.

3 To serve, pop the drained pork rib racks onto a preheated barbeque. Cook for 5 mins each side to warm through and brown. Serve with warm barbeque sauce.

Per serving: 222 cals, 5g fat (2g saturated), 10g carbs

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For dessert try our lemon drizzle cake