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Get stuck in to these wonderfully sticky-sweet, chilli-spiced pork ribs. Cooking low and slow in foil parcels gives tender meat that really falls off the bone, and finishing on the barbecue with a balsamic-cranberry glaze brings smoky flavour and satisfying stickiness. See method
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Tip: To cook the ribs indoors, put the foil parcels on a baking tray and cook for 2 hours at gas 3, 170°C, fan 150°C, before finishing on the barbecue or under a hot grill.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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