Put the ribs in a big pan. Cover with water, add the bayleaf and peppercorn and 1/4 of the crushed fennel seeds and simmer gently for about 45 minutes or until just tender.
In a saucepan add in the garlic and the chilli, remaining fennel seeds and sugar and cook, stirring often, until the sugar has melted. Add in the mango chutney, syrup and tomato ketchup. Season with salt and paprika. Bring to the boil and simmer for around 5 minutes. Remove from heat and set aside to cool.
Once the ribs have cooked through, remove them from the saucepan and transfer to an ovenproof dish. Brush liberally with the barbecue sauce. Place them under the grill for 10 minutes.
Serve with chilled orange slices and crusty bread.
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