- 1.5kg pork ribs (roughly 2 whole racks’ worth)
For the marinade
- 6tbsp redcurrant, plum, apple or other fruit jelly
- 2tbsp clear honey
- 2 garlic cloves, crushed to a paste
- 1tbsp finely grated fresh ginger
- ½-1 medium-hot red chilli, finely chopped, or ½tsp chilli flakes
- 2tbsp soy sauce
Combine all the marinade ingredients, whisking them together well. Put the ribs in a large ovenproof dish, pour the marinade over them and use your hands or a brush to get them well coated. Cover and leave to marinate in a cool place for at least an hour, or for several hours if possible in the fridge, turning them from time to time.
Preheat the oven to 170°C/ 340°F/Gas 3. Turn the ribs in their marinade, cover the dish with foil and bake for 45 minutes.
Increase the oven temperature to 190°C/375°F/Gas 5. Remove the foil and turn the ribs again, basting them with the sauce. Cook the ribs, uncovered, for a further 35-45 minutes, turning and basting 2 or 3 more times, until they are glossy and dark and coated in the caramelised sauce.
Remove from the oven and spoon any remaining sauce from the dish over the ribs. Leave until they are cool enough to pick up with your fingers, then tuck in.
Hugh Fearnley-Whittingstall’s roast squash with chilli, garlic and rosemary
1 large butternut squash, about 1kg, or the equivalent weight of Crown Prince, acorn or other squash or pumpkin
6-8 fat garlic cloves, skin on, lightly squashed
a few sprigs of rosemary
1 fairly hot red chilli, deseeded and finely chopped
4-5tbsp rapeseed or olive oil
40g pine nuts or walnuts (optional)
juice of ½ lemon
Preheat the oven to 190°C/ 375°F/Gas 5. Slice the squash into quarters and deseed it, scooping out the seeds with a spoon. You can leave the skin on most squashes when roasting them, or peel it off if you prefer. Cut the squash into wedges or chunks and put them in a small roasting tin.
Add the garlic and rosemary, the chopped chilli and lots of salt and pepper. Trickle over 2-3tbsp of the oil and toss the lot together.
Roast in the oven for 40-55 minutes, stirring halfway through, until the squash is completely soft and starting to caramelise.
Meanwhile, if using nuts, toast them in a dry frying pan over a medium heat for a few minutes, until golden brown, then scatter over the roasted squash. Add a squeeze of lemon juice and another good trickle of oil, then serve.
Recipe credit: Recipes and photographs taken from Share edited by Alison Oakervee, food photography by Philip Webb (Kyle, £25).