We've done this before, with pork steaks, but Morrison's had long racks of pork ribs at around £2.50 each, so we bought one of them to try making Chinese-style "barbecued" ribs ... it worked brilliantly! I marinated the ribs for an hour or two in a mixture of tomato ketchup/puree, HP sauce (reduced sugar & salt), balsamic vinegar and a touch of Levi Roots Reggae Reggae sauce; we then simply baked the whole thing in a roasting tin with plenty of water in the bottom (you may need to top this up once or twice during cooking). About 40 minutes later, we had beautifully tender and tasty ribs - two generous portions at around half the cost of ONE portion from a takeaway.
We served this with a lovely big stir-fry of onions, carrots, pak choi, courgettes, mushrooms, peppers, sugar snap peas and beansprouts ... all flavoured with soy sauce, oyster sauce, fish sauce and Lea & Perrin's. It was lush! Having a big plate of vegetables like this, I can honestly say that I don't miss the addition of carbs to the meal - and I feel satisfied at the end of it, without any bloating or discomfort.
Top Tip: The one down side to this scrumptious dish is the roasting pan ... if you're not really careful, the sticky sauce can burn on to the pan and set like black concrete!!! Make sure you use a (seriously) non-stick tin, or a good, solid enamel/stainless steel one that will take a lot of vigorous scrubbing with a scourer!
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