Sticky ribs in rhubarb, ginger and chilli

Method

1. Heat the oven to 140°C/120°C fan/ gas 1. Put the ribs in a large roasting dish, in a single layer if possible. Add a small glass of water (about 175ml) to the dish and season the ribs with salt and pepper. Cover the ribs with some baking paper, then cover the whole dish with foil, making sure you seal the edges tightly so the steam doesn’t escape. Put the tray in the oven and cook for 2-2½ hours.
2. Meanwhile make the sauce. Slice the rhubarb into 0.5cm pieces and put them in a bowl with the ginger, garlic, chillies, crushed coriander seeds, sugar, soy sauce, apple juice and sesame seeds. Mix well.
3. Remove the ribs from the oven, then take the foil and baking paper off the dish – the rib meat should be lovely and tender by now. Increase the oven temperature to 190°C/170°C fan/gas 5.
4. Spoon the sauce over the ribs, making sure you coat them, then put the dish back in the oven, uncovered, and bake for 30-40 minutes. The sauce will begin to thicken as the rhubarb breaks up and the apple juice reduces. Check the ribs every 10-15 minutes, spooning over the sauce as it thickens. When it’s rich and sticky, remove the ribs from the oven and leave to rest for 10–15 minutes before serving.