2kg spare ribs, cut into individual ribs
2 tbsp barbecue spice mix
For the glaze
150g tomato ketchup
140g chilli ketchup
3 tbsp soy sauce
140g runny honey
3 tbsp teriyaki sauce
4 tbsp bourbon whiskey
1. Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so theyre covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
2. Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
3. When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.