SERVES 4

1.25 kg|2 ½ lb skinned pork belly pieces (American spare ribs)
2 tablespoons soy sauce
4 clove of garlic, crushed
juice of 1 lemon
salt and freshly ground black pepper

For the marinade
4 tablespoons clear honey

1. Mix together the ingredients for the marinade and soak the spare ribs in it for at least 1 hour or overnight in the refrigerator. The longer they marinate the better.
2. Preheat the over to 180°C | 350°F | gas mark 4.
3. Put the ribs, with the marinade, into a roasting pan and bake, covered, for 2 hours. Increase the temperature to 200°C | 400°F | gas mark 6.
4. Remove the cover and book, basting occasionally, for 45 minutes, or glazed and sticky.

wine: MEDUIM RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]