Spare ribs aren't just for bone-chewing grown ups but are the perfect finger food for ravenous little ones too.
There's something about gnawing on the sweet and tender meat that is pretty magnetic for everyone - maybe we're harking back to primeval times, or perhaps they're just incredibly tasty?!
I felt inspired to make them after a trip to Jimmy's Farm resulted in bringing home a big strip of ribs from his beautiful rare breed pigs.
Apart from bacon and sausages I've never been particularly into cooking pork, so this was the perfect opportunity to branch out a bit.
The ingredients are things you're likely to have knocking around in your cupboards. Get the ribs from your local butchers if you can, they'll probably be really cheap as they often get discarded.
I love getting in a total mess eating sticky ribs when I go out for a Chinese meal and I think I've recreated the experience brilliantly with this recipe.
4 tbsp clear honey
3 tbsp dark brown soft sugar
2 tbsp tomato ketchup
1 tbsp balsamic vinegar
1 tbsp soy sauce
10g fresh ginger - peeled and put through a garlic press
2 cloves garlic - crushed
1/2 tsp chinese five spice
1kg pork ribs - cut into 10-15cm wide portions
Make the sticky sauce by putting all of the ingredients (except the ribs) in a small pan over a gentle heat stirring until melted and bubbling. Remove from heat and allow to cool.
Heat the oven to 160'C, 140'C Fan, Gas Mark 3.
Pour cooled sauce over ribs and toss until well coated.
Transfer to a large roasting tin lined with foil, then cover tightly with more foil.
Roast in the oven for 1 hour 15 minutes.
Remove foil lid, pour the excess liquid and sauce into a jug - if you have a fat separator then this is ideal to skim off the grease.
Return the sauce to the small pan over a medium heat and reduce back down to a sticky consistency.
Turn the oven up to 200'C, 180'C Fan, Gas Mark 6, then return the ribs uncovered for a further 20 minutes - turning and basting with your extra sauce every 5 minutes or so.
At the end of the cooking time they should be gleaming with their sticky coating, tender and falling off the bone.
If you're cooking on the barbecue you can roast them in the oven in advance and complete the last 20 minutes of cooking and basting on your grill.
Transfer to chopping board and use a sharp knife to cut and divide the ribs. Perfect served on their own as a starter or with a large green salad and crusty bread at a barbecue.
Don't forget a bowl of warm water to clean your fingers!