These are Dylan and Barney's favourite Saturday night dinner. Sticky pork ribs with messy fingers served with parmentier potatoes, coleslaw and salad.

INGREDIENTS

1 tbsp cayenne pepper

1 tbsp smoked paprica

1 tbsp ground cumin

4 racks of ribs

1 portion of bbq sauce

Apple juice to cover bottom of roasting tins

EQUIPMENT

Sharp knife

roasting tins

Kitchen paper

small bowl

teaspoon

tablespoon

METHOD

1. preheat oven to 160°c or 140°c fan.

2. Prepare the ribs by removing the membrane from the backside of the ribs. Use a knife to lift the corner of the membrane, then use a piece of kitchen paper to grip the membrane and pull it off. It should come off in one piece if not repeat.

3. Lay the ribs in roasting tins that snuggly fits them.

4. Mix the spices in a small bowl and rub on top of the ribs.

5. Add the apple juice to the bottom of the roasting tins so that it cover the bottom of the tins, don't pour over ribs.

6. Cover with foil.

7. Bake for 2 hours making sure they don't go dry. Add more apple juice if needed.

8. Brush on BBQ sauce and cook for a further 20 minutes uncovered.

9. prepare to get messy and enjoy the Sticky BBQ ribs with your fingers.

10. Serve with parmentier potatoes, salad and coleslaw.