Tilly note: I call these ‘drummers’ because once you’ve eaten all the meat you’re left with the bones that look like mini drumsticks.
1kg rack of pork ribs (depending on the size of your oven dish you may have to cut this in half)
2tbsp olive oil
1 onion peeled and finely chopped
2 garlic cloves, peeled and roughly chopped
½ tsp crushed chillies
1tsp fennel seeds
110g dark soft brown sugar
110ml dark soy sauce
600g tomato ketchup
Salt and pepper
Remember to wash your hands thoroughly after touching raw meat.
Pre-heat the oven to 150C/130Fan.
Start by making the barbecue sauce: First, heat the olive oil in a medium size saucepan until hot, then add the onion and fry for 4-5 minutes or until the onion has softened. Then add the garlic, chilli and fennel seeds and fry for another 2 minutes.
Add the brown sugar, soy sauce and ketchup and cook for a further 2 -3 minutes, until the sugar has melted.
Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened.
Place the ribs into a deep sided oven dish. Season the meat all over with salt and pepper, rubbing it in with your hands.
Once the sauce has thickened, pour it over the pork and cover the dish with tin foil.
Place in the oven for 2 hours.
After 2 hours, increase the oven temperature to 180C/160Fan and remove the tin foil. Baste the ribs with the sauce in the tin and cook for a further 20 minutes.
Once cooked, remove from the oven and allow to cool enough to handle before carefully separating the ribs with a sharp knife and serving.
If there’s any excess sauce, pour it into a small dish for dipping.