A classic summer supper, with these tender ribs, it’s all about the sauce.
24 pork spare ribs or 2 racks baby back ribs
1/3 cup dark brown sugar
2 tbs. yellow American mustard
2 tbs. tomato ketchup
2 tbs. soy sauce
Cut the ribs into sections of 3-4 and place in a zip-lock bag. Tip in the remaining ingredients and squelch everything together well. Marinate in the fridge for at least 4 hours or overnight.
Heat the oven to 425°F. Place the ribs in a roasting pan and roast for 1 hour, turning half way through. (Or, grill over a medium heat for a total of 20 minutes, turning often.)
Tip the remaining marinade into a small pan and gently bubble to reduce. Cut the ribs into individual pieces and serve with the sauce.