BBQ marinated rack of ribs

Now that summer is here!

Marinade:

4 tbsp tomato ketchup
4 tbsp english mustard
4 tbsp soft dark brown sugar
4 cloves garlic
Lots of black ground pepper
1 tsp tabasco sauce
1 tsp coarse salt
3 tsp vinegar of some kind eg. rice vinegar
2 tbsp soy sauce
2 tbsp plain oil
1 tsp sesame oil

Quantity for:

2 large racks of pork ribs

Peel and coarsely chop the garlic.  If you can, whizz everything up in one of those the little cup mixers at the end of a blender stick to make a nice sauce, or alternatively finely chop the garlic then crush with the salt, either in a pestle and mortar or on a board with a fork, before mixing with everything else.

Marinate the ribs in the marinade overnight in the fridge.

Set your oven to 140C.  Wrap the ribs, along with all their marinade and a small glass of water, in a (single) tightly sealed but baggy parcel of wide aluminium foil.  Sit the parcel in a large tray and bake in the oven for 2-3 hours.  If you like, start it at a higher temperature to get them hot then turn it down.

They can be cooled completely at this stage and barbequed later in the day - or straight away of course.

In either case, pour the marinade from the parcel into a saucepan and boil hard until it has gone back to a thick consistency.  Use this to baste the meat while grilling - keep layering it on!  The end bit of the ribs is the best bit...