Serves 4

1 Combine the pork ribs, wine and garlic, then marinate overnight. Arrange the ribs on wire racks set over trays and place in the centre of a barbecue whose outside burners are set to low. Cook for 3-4 hours, basting regularly with wine, until the meat pulls away from the bones.

2 Pour the tomatoes, sugar, vinegar, treacle, tomato paste, spices and Tabasco into a saucepan and set over a high heat. Boil for 5 minutes, until thickened, then serve with the ribs.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.