This was my first time cooking a rack of pork ribs and this recipe courtesy of Delia.
First of all, lay the ribs in the base of the tin, brushing them with oil and seasoning with black pepper.
Then make the sauce by crushing two cloves of garlic then whisking it together with two tablespoons of oil, 275ml red wine, two tablespoons each of Worcester sauce, red wine vinegar, tomato purée; two teaspoons each of mustard powder, runny honey, freshly grated ginger; and one teaspoon ground ginger.
Pour the sauce all over the ribs, making sure each one gets a good coating. Then pop them on to the highest shelf of the oven, bake them for 45 minutes at 180 degrees then give them all a basting and cook for a further 25 minutes.
Serve the ribs with the lovely thick reduced sauce spooned over.