Who can resist the finger-licking, lip-smacking goodness that is a plateful of BBQ ribs? Let us show you how to cook these babies to get a perfectly sticky sauce that’s packed with flavour.

SERVES 4 // COOKING TIME 140 min

INGREDIENTS
For the ribs
1 kg baby ribs
1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp cayenne pepper
250 ml tomato sauce
250 ml beef stock
180 ml cider vinegar
100 ml treacle sugar
For the dipping sauce
125 ml PEPPADEW® Piquanté Peppers
125 ml crème fraiche
Juice of ½ lemon

METHOD
For the ribs
1. Preheat oven to 180°C.
2. Boil the ribs for 1½ hours in water (you can add beef stock and seasoning for an extra kick), until tender but not falling off the bone.
3. Heat the oil and fry onion and garlic for 5 minutes.
4. Add the spices and cook for 1 minute. Add all the remaining ingredients and cook for 20–25 minutes, until the sauce is thick.
5. Place the ribs on a baking tray and pour the sauce over. Bake for 20 minutes.
For the dipping sauce
1. Blitz all the ingredients in a food processor.
2. Serve the ribs with the Peppadew dipping sauce.