Not super accurate measurements for this one. With the marinade you can obviously play around a bit. Just make sure there’s enough acid (wine, vinegar), seasoning (s&p) and whatever other flavours you like. Fresh herbs like rosemary, thyme or sage also work well. I usually like to marinate these babies overnight in the fridge, but just a couple of hours at room temperature is also fine.

I also like to use a glass roasting dish I have with a handy plastic lid because then I can use the same marinating dish for cooking (the lid is also good if you’re keeping it in the fridge overnight, plus it’s extra easy to occasionally shake it up and slosh the marinade around, getting it all over the ribs). Otherwise, just marinate the ribs in a large bowl, turning often to keep them coated on all sides. Then transfer them to a baking dish to cook, draining off most of the marinade (but keep it to one side in case you want it for basting). Anyhow, really tasty comfort food, made even better if you take advantage of the oven being on to roast some veg on the side.

Ingredients and instructions below…

• 1.5 kilos Ibérico pork ribs (separated)
• 1/2 – 1 head garlic, peeled and smashed
  (I use the whole head of garlic, of course!)
• 1/4 cup honey
• 2 tsp grainy dijon mustard
• 2 tsp dijon mustard
• 1/2 cup white wine
• 1/4 cup olive oil
• splash of worchestershire sauce
• splash of soy sauce
• splash of balsamic vinegar
• sea salt & coarsely ground black pepper

Rub the ribs all over with salt and pepper. Then whisk together all the other ingredients in a large bowl and add the ribs, tossing them to coat them with the marinade. Leave them either overnight in the fridge or 1-2 hours at room temperature. Once marinated, let the meat return to room temp if it’s been in the fridge and heat the oven to 180ºC. Drain off most of the marinade and set aside and then arrange the ribs in a roasting pan or dish.

Place the pan in the centre of the oven and cook for about half an hour, then flip them over for another half hour (baste with some of the marinade if they’re looking a bit dry). At this point they should be nicely done, but I like leaving them in a bit longer, another 10 minutes or so, for extra char.

While the ribs are cooking I like to also roast some vegetables. Carrots are a favourite with these ribs because their natural sweetness comes out while roasting and it complements the sweetness of the honey marinade. But I also like courgette, endive, cauliflower, broccoli… all of which take about half an hour (potatoes take longer). So you can just toss them with olive oil, season with salt and pepper, and slide the baking tray onto a rack below the ribs during the last 30 minutes or so. At this point I move the ribs to one side of the oven instead of the centre, and the veg goes on the other side but if you have room in your oven to have both on the same rack, go for it. After about 15 minutes stir up the veg and return them to the oven.