1kg free-range pork belly baby back ribs
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp barbecue sauce
1 long red chilli, deseeded, thinly sliced, plus extra to serve
750ml good-quality ginger ale
sesame seeds, to serve (optional)
Bring a large saucepan of water to the boil. Add the ribs, reduce the heat and simmer for 30 mins, skimming off any fat from time to time.
Heat oven to 160C/140C fan/gas 3. Using a sturdy pair of tongs, remove the ribs from the pan and place in a large roasting tin. Add seasoning.
in a bowl, mix together the balsamic vinegar, sugar, soy sauce, Worcestershire sauce, barbecue sauce, chilli and ginger ale. Pour the mixture over the ribs. The ribs can now be cooled and marinated in the fridge for up to 48 hrs.
Cook them in the oven with the marinade for 2-3 hrs, basting them as frequently as you can, until sticky and coated in the sauce (i baste the ribs every 15 mins, because the more you do, the better they will taste). After about 1½ hrs the sauce will start to thicken, so it will take a little extra time to baste the meat – but you will be rewarded with gorgeous, glossy, sticky ribs. Serve the ribs sprinkled with a little extra chilli, a scattering of sea salt and sesame seeds, if you like.