1 cup smoky barbecue sauce
1/2 cup Capilano Honey
1/2 cup tomato sauce
2/3 cup apple cider vinegar, we like to use Barnes Naturals ACV
1 tablespoon grated ginger root
1/2 teaspoon chilli flakes
1/2 teaspoon Chinese five spice powder
Reserve 1/4 cup Smoky barbecue sauce. Place remaining marinade ingredients in a large bowl. Stir to combine.
Place ribs in a large glass or ceramic dish. Pour marinade over the ribs and turn to coat. Cover and refrigerate for a minimum of 4 hours or overnight.
Preheat oven to 160 degrees Celsius. Line a large oven pan with a double thickness of foil. Place a wire rack on top of pan. Remove ribs from marinade and lay them on the rack. Reserve marinade. Cover ribs with foil and bake 1½ hours, turning and brushing ribs with marinade halfway through cooking time.
Remove foil and brush ribs again with marinade. Increase oven temperature to 200 degrees Celsius. Bake ribs for 15 minutes, then brush with more marinade. Bake for 20 minutes longer or until browned and caramelized.
Meanwhile, make sauce. Place remaining marinade in a small saucepan and simmer for 5 minutes or until thickened. Stir in the reserved Smoky barbecue sauce.
Remove ribs from the oven and brush with some of the sauce. You can then either: a.) Place ribs on the BBQ to chargrill b.) Slice ribs and serve immediately with extra sauce or try them with an extra drizzle of Capilano Honey. Yum!