Maple-glazed pork spare ribs

Ingredients

• 1.6 kg pork spare ribs

• 2 onions finely chopped

• 3 large cloves of garlic finely chopped

• 120 ml maple syrup

• 3 tablespoons red wine vinegar

• 480 ml organic chicken stock

Method

1. Preheat the oven to 180ºC.

2. Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil pan which can go in the oven. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.

3. Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper, fry till starting to caramelise.

4. Add the maple syrup and bring to the boil, then reduce until thick.

5. Add the vinegar until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.

6. Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. keep checking the sauce isn’t too thick.