Slow cooking ribs just makes them fall off their bones, so they’re wonderfully tender and really take in all the flavours of the sauce. The best thing is you can go out for the day and these will be almost ready when you get home. Lip-smackingly good!

{Serves 2 people}

Ingredients

• A pack of pork ribs
• 1 jar Sharwood’s Hoi Sin & Five Spice Cook-In Sauce (425g)
• 120g tomato ketchup
• 30g bulldog sauce (optional)
• 1tbsp paprika
• 1 large chilli, deseeded and sliced
• 10 drops tabasco sauce
• 10 drops Worcestershire sauce
• 200ml water

Instructions

1. If the ribs aren’t already separated, slice carefully between the bones with a sharp knife.
2. Place the hoisin sauce, ketchup, bulldog sauce, chilli, paprika, tabasco, Worcestershire sauce and water together in the slow cooker dish and stir well.
3. Add the ribs. If the ribs aren’t fully covered by the sauce, add more water. Put the lid on and turn the slow cooker on low. Leave for 7-8 hours.
4. Pre-heat grill to high.
5. Pour the sauce from the ribs into a saucepan and reduce sauce by half.
6. Spread ribs onto baking tray covered with foil and spread reduced sauce on top.
7. Place under grill for 5 minutes, then turn ribs over and grill for another 5 minutes.
8. Serve with salad, or corn on the cob, rice, whatever takes your fancy!