Very sticky pork ribs

For once, it's stopped raining, so we had something for tea that was a bit summery round the edges, with lots of salad and yet another pilaf.

I nicked the idea from Nigella Lawson's Forever Summer but tinkered with the recipe - she adds a couple of chillis (which would be lovely, but would have made it far too hot for you), and lots of chopped spring onion, which (a) would have been destroyed in the oven and (b) we didn't have.

This was enough to cover 12 ribs:

2 tablespoons cider vinegar
1.5 tablespoons dark soy sauce
a piece of ginger, peeled and sliced
1 tablespoon runnyish honey
some pieces of star anise
some pieces of cinnamon
a dribble of sesame oil
a tablespoon of sunflower oil

Mix all the ingredients together in a jug, and then pour into a freezer bag. Add the pork ribs, tie up the bag, and slosh it all about, until they're covered with marinade. Leave for a long time in the fridge (all afternoon turned out to be perfect).

Shove in a roasting tin, stick the lid on, and put in the oven at 200 degrees C for about an hour. You'll then need:

1 tablespoon more of runnyish honey
a little sprinkling of Chinese five-spice

Drizzle/sprinkle this concoction over the top of the ribs, and then bung them back in the oven (minus the lid) for another 15 minutes or so. Turn over, swish about in the sticky stuff at the bottom of the tin, and return to the oven for 15 minutes. They should look dark brown, crispy and very very sticky. Mmmmm.