Sticky, glossy and very tender, these witches’ ribs make a perfect Halloween treat to nibble on after trick or treating.
Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour
For the ribs
- 55ml soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sweet chilli sauce
- ½ tbsp sesame oil
- 50g (2oz) Lyle’s Trick Or Treacle
- 1½ rounded tbsp Tate & Lyle’s golden caster sugar
- 2 cloves garlic, peeled & crushed
- 2 x 500g pork loin rack of ribs
You will also need a large deep roasting tin lined with foil and some Halloween cutters.
For the toasts:
- 4 slices white sliced bread
- Vegetable oil,for frying
- Salt
Method:
- Combine the soy, hoisin and chilli sauces with the oil, treacle, sugar and garlic in a shallow non-metallic tray.
- Add the pork ribs and turn them in the marinade to coat.
- Set aside for at least 1 hour, or overnight, covered in the fridge.
- Turn occasionally.
- Preheat the oven to 170°C/150°C Fan, 300°F, Gas Mark 3.
- Half-fill the roasting tin with cold water and place it on the bottom of the oven.
- Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water.
- Transfer the remainder of the marinade into a small bowl.
- Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade.
- After 30 minutes turn the ribs over and continue basting as before.
- Watch carefully during the last 10 minutes to make sure they don’t caramelise too much.
- Whilst the ribs are cooking, stamp out shapes using the Halloween cutters.
- Heat a little oil in a frying pan over a moderate heat then add the bread and quickly fry for 3-4 minutes or until crisp and golden.
- Remove to a plate lined with kitchen paper to drain and sprinkle with salt.
- Remove the ribs from the oven to a chopping board, slice and serve with the toasts.
Recipe and photo credits by Lorna Wing for Lyles
