Serves 4

1 kg pork ribs
125 ml sherry
500 ml tomato sauce
2 tbs soy sauce
2 tbs honey
3 cloves of garlic
1 tbs ginger
salt, pepper

Divide the rib sections into pieces of 3 or 4 ribs each.

Mix tomato sauce, sherry, soy sauce, honey, crushed garlic and salt and pepper together with the freshly grated ginger thoroughly in a large saucepan.

Add ribs to the mixture and bring to the boil. Simmer over a medium heat with the lid on for another 15 minutes, occasionally turning the meat to ensure it heats through evenly.

Place ribs and sauce in a flat, non-metallic dish and leave to cool. Leave to stand with a lid on for at least 3 hours (overnight is better) in the refrigerator.

Place the marinated ribs on a greased barbecue gridiron and barbecue for 15 minutes, turning and coating with the sauce.

Serve with salad and French bread.