1 hour 30 minutes (plus overnight marinating)
The barbecue staple: these sticky, tasty ribs are messy and moreish.
2 Farmdrop products in this recipe
Here's how you do it
Mix together the chipotle ketchup, sugar, garlic, cider vinegar, smoked paprika, tomato ketchup and salt.
Rub the marinade into the pork ribs and leave overnight in the fridge.
The next day, preheat the oven to 200℃. Take the ribs out of the fridge 30 minutes before cooking.
Put the ribs in a roasting tin and cover tightly with tin foil. Roast for 1 hour 15 minutes, then take the foil off and roast for a further 15 minutes, to caramelise. Serve as part of a barbecue feast.