Ingredients 2 x 500g racks British outdoor-bred pork loin rib racks, trimmed (from the in store meat counter) 2 tbsp clear honey by Sainsbury's For the marinade 4 cloves garlic, crushed 1 red onion, finely chopped 1 tsp ground black pepper 2 tsp Dijon mustard by Sainsbury's 2 tsp Worcestershire sauce by Sainsbury's 100ml chicken stock, made with ½ chicken stock cube 1 tsp dried oregano by Sainsbury's ¼ tsp ground cumin by Sainsbury's 1 tsp crushed chillies by Sainsbury's 120ml cider vinegar by Sainsbury's
Method 1. Put the marinade ingredients in a food processor and whizz until combined. 2. Put the pork racks in a large deep roasting tin. Pour the marinade over the ribs**, cover with cling film and leave to marinate for 1 hour at room temperature. 3. Preheat the oven to 180°C, fan 160°C, gas 4. Remove the cling film from the ribs and cover the tin with foil. Bake in the oven for 50 minutes. Preheat the barbecue. 4. Remove the ribs from the oven and tin. Brush with honey, then cook on the barbecue for 5-10 minutes each side, basting with the leftover marinade in the tin, until dark brown and cooked through.
** Wash hands thoroughly after handling raw meat.