2Mix all the poaching ingredients together. Place the ribs in a large, deep roasting tin and pour the poaching liquid over the ribs. Cover tightly with tin foil. Place in the preheated oven for 1 ½ - 2 hours or until the ribs are tender and the meat comes away easily from the bone.
3Check half way through cooking and if necessary add a splash of water to prevent the ribs from drying out.
4Remove the ribs from the oven and leave to cool completely in the poaching liquid. Once cool, store the ribs overnight, covered, in the fridge to improve the flavour.
5The next day, mix the ingredients for the sticky Sarson’s glaze together in a bowl and pour over the ribs.
6Preheat the oven to 180°C /fan 160°C /gas 4 and cook the ribs for 25-30 minutes until they are hot and the sauce is bubbling.
7Turn the ribs halfway through cooking and baste with the sticky Sarson’s glaze.
8Pour the leftover glaze from the dish into a large deep-sided frying pan, bring to the boil and allow to reduce by half until the liquid is thick and syrupy.
For the smoky sweet potato wedges:
1Scrub the sweet potatoes and cut in half lengthways. Cut each half into eight wedges and place in a roasting tin.
2Add the remaining ingredients (salt, pepper, paprika and olive oil) and mix together with your hands to ensure all of the sweet potatoes are evenly coated.
3Cook for 35- 40 minutes until golden and crisp.
4Keep warm until ready to serve with the ribs.
1Using a pastry brush, brush some of the sticky Sarson’s glaze over the surface of the ribs. Pour the remaining glaze into a jug to serve alongside. Transfer the ribs to a serving board and garnish with freshly chopped coriander and spring onions. Serve with the smoky sweet potato wedges and some lime wedges.
TIPS: The ribs can also be finished on the barbecue for that delicious smoky flavour. Once poached, cook for 10-15 minutes over hot coals, basting with the sticky glaze and turning regularly. It is also very helpful to serve the ribs with napkins and a finger bowl of warm water with lemon slices.