Amanda Laird: Sticky chilli ribs

Serves 4

1 kg free-range pork ribs
4 cloves garlic, finely sliced
2 Tbs Worcestershire sauce
3/4 cup tomato puree
2 Tbs tomato paste
1/2 cup brown sugar
1/2 cup cider vinegar
2 Tbs chilli sauce
1 Tbs oil
Salt and freshly ground black pepper
Spring onions

1 Place the ribs in a large saucepan, cover with cold water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes then drain.

2 Place the ribs in a large dish. Combine all ingredients except for the spring onions and pour over the ribs, turning to coat evenly. Cover and refrigerate for one hour, turning after 30 minutes.

3 Heat the barbecue and grill the ribs over a high heat for 15 minutes, turning occasionally. Brush with extra marinade while cooking. Serve hot off the grill garnished with sliced spring onions.