Instructions

1. Preheat the oven to 160°C.
2. Put the ribs in a baking tray. Season with salt and pepper.
3. Add 1 clove of garlic (slightly bashed), the star anise, cloves then pour half of the Perry cider into the pan. Cover the tin with foil and bake for at least 1 hour - up to 2
4. Meanwhile, pour the remaining Perry into a small saucepan, add the tomato purée, honey, soy sauce and the other garlic. Cook until it reduces into a thick, sticky sauce. Set aside.
5. Take the tin out of the oven. Pour the cooking juice and bits into a jar. Add half of this to the thick sauce (together with the cloves & star anise) and reduce it again to a thick, spreadable glaze.
6. Using a silicon brush, spread the glaze evenly over the ribs, covering them well all over.
7. Put them on back in the tin and, when you’re ready, grill or bake them for 10-20 minutes in the oven at approx 190°C.