Ribs for four people, allow more ribs per person than with pork as there is less meat on each rib. If you can get muntjac or Chinese Water Deer Venison, this is the most succulent for this style of cooking. [If you do this with pork ribs increase overall cooking time by 20 minutes and cook on higher heat for 30 mins to start rather than 20 mins – use Fruit Pig Company spare ribs or the best quality you can get from the supermarket, not the cheap value ribs.]
6 tbs maple syrup – a thick one is better than a thin one
3 red chillis finely chopped
4 cloves of garlic crushed and finely chopped or 2 tbs garlic paste
I medium onion, finely chopped
2 tbs extra virgin olive oil
1 tbs Worcester sauce
Plenty of ground black pepper
2 tsp ground Allspice
Small glass of port or sherry
Rub the ribs with the garlic paste/crushed garlic and sprinkle salt, ground pepper, chopped chilli and onion on both sides of the ribs. Sprinkle Allspice, Worcester Sauce and tabasco on ribs and then pour half the maple syrup over them. Leave covered to marinade in the fridge for three to four hours. Heat the oven to 200 c – place ribs and marinade in greased roasting tin lined with foil – use enough foil so you can fold over the ribs later. Drizzle a little oil over the ribs and cook at the high heat for 20 mins. Reduce heat to 150c and cook for another hour and 20 minutes. Check regularly to avoid drying or burning. If it looks too dry or v well cooked add sherry/port and a little water and more oil and close foil over the ribs; if well cooked but not overly dry, just add the sherry/port ad almost close foil, but leave opening for steam to escape.. When thoroughly cooked and brown, remove from the oven and pout remainder of maple syrup and a little more tabasco over the ribs and put under a v hot grill for about five minutes to heat and slightly caramelize the maple syrup.
Best served with rice or egg fried rice and corn on the cob or grilled courgettes.