“Ribs are the ultimate in indulgent weekend grub. Cooked low and slow, they’re a bit of a time investment, but trust me, they’re worth every second – if you want out-of-this-world flavour, you can’t rush these things! My secret weapon in this recipe is to smoke the ribs for the last 30 minutes. This sounds like something you need a barbecue for, but you can easily do this yourself in a conventional oven. Wood chips for smoking come in lots of different varieties, and I’ve gone for whisky barrel chips here, to tie in beautifully with the sauce – it will kiss the ribs with the most incredible smoke. ”
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