Nigel Slater's quick pork ribs recipe

The recipe

Mix together 3 tablespoons of honey, 2 tablespoons of dark soy sauce, 1 teaspoon of crushed dried chillies, a tablespoon of pomegranate molasses and 2 tablespoons of mirin. Slice 300g of small pork ribs into individual ribs then toss them in the marinade and leave them for a minute or two. Brown the ribs quickly in a shallow pan, over a moderate heat, turning them regularly. As soon as they start to caramelise, pour over any remaining marinade and let it bubble briefly, taking care not to let it burn, then add the water, cover the pan with a lid, and cook for about 5 minutes. Remove the lid and continue cooking for a couple of minutes until dark and glossy. Serves 2.

The trick

Choose the smallest ribs – sometimes known as baby back ribs – you can find. They need to cook quickly. Watch carefully when browning, and when adding the marinade to the pan, as they can burn easily. Keep the heat moderate.

The twist

Try the same marinade for larger ribs and bake them slowly in a low oven. Serve with rice or bread for mopping up any sauce. Use the sauce with chicken drumsticks, too.

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