Overnight marinated ribs are one of the most moreish and delicious dishes and can be served with a variety of accompaniments to make an incredibly satisfying meal. The marinade uses only store cupboard essentials, so it's also a cheap supper and when I made it here it was a frugal part of the month just before pay day so I served it with a little rice and some frozen mixed veg. One rack is enough for two people and this marinade is enough for a couple of racks (you can always freeze one in the marinade ready for next time).
1 rack of baby back ribs
Tin of tomatoes
2 tbsp dark soy sauce
3 tbsp honey
2 chillies, sliced with the seeds left in
3 cloves garlic sliced finely
2 tbsp chipotle paste (can be bought in most supermarkets now)
Generous pinch of salt and pepper
Mix all of the marinade ingredients together in a bowl and then completely immerse the ribs in the sauce, ensuring every part is covered so the flavours permeate the meat. Cover with foil and then place in the fridge overnight or for at least 4 hours.
Pre-heat the oven to about 160-170 degrees and once up to heat slow-roast the ribs for 1.5-2 hours depending on the size of them.
To crisp up the edges remove the foil for the last twenty minutes of cooking.
Spoon out the remaining sauce in the dish and drizzle over the ribs when serving - it's too good to waste.