1 teaspoon olive oil
½ a small onion – finely chopped
3 garlic cloves – crushed
100ml malt vinegar
2 teaspoons mustard powder
2 teaspoons smoked paprika
2 tablespoon tomato puree
1 can chopped tomatoes
150g dark brown sugar
1 tablespoon malt extract
1 pack of pork ribs

soft. Add the malt vinegar and all the other ingredients and bring to a gentle simmer. Keep on a low heat and simmer for around 10 minutes until the sauce has reduced slightly, the sugar has fully dissolved and the sauce has started to thicken.

Using a blender, mix until fully smooth. Massage the sauce onto the ribs and leave to marinate for around 30-60 minutes before roasting in a pre-heated oven at 180°C for 30-35 minutes or over a barbecue until cooked and slightly charred.