Instructions

1. Turn on the oven and set it to 160°C.
2. Put the ribs in a baking tray. Season with salt and pepper.
3. Add the garlic and fennel seeds then pour half of the cider into the pan. Cover the tin with foil and bake for 2 hours.
4. Pour the remaining cider into a saucepan, add the tomato purée, honey, soy sauce, Worcestershire sauce and cook until you get a thick, smooth sauce. Set aside.
5. After two hours of slow-cooking the pork, remove the foil and pour away most of the cooking juices.
6. Turn up the heat in the oven to 190°C or turn on the grill/BBQ.
7. Pour most of cider sauce over the ribs- keep some in a small bowl for dipping. Using a silicon brush, spread the glaze evenly over the ribs, covering them all over.
8. Bake in the oven for 20 minutes or so, turning the ribs once or BBQ, grill them until golden brown.
9. Serve with the reserved dip.