Hot Smokin' Sticky Food for Lovers: spare ribs to share

I have to admit I have mixed feelings about Valentine's Day. The 'forced romance' of it all bores me, the commercialism irritates me, eating out can prove expensive and unpleasant as restaurants cram in as many 2-seater tables they can and the Tube is full of young 'uns with huge bouquets of roses or lilies poking into fellow travellers' eyes (shudders and grrrs).

And yet... and yet, love is a great thing altogether and having a day set aside to celebrate it is, in itself, a good thing. Sure, we should tell our 'Special Ones' we love them every day (and you can say it in so many ways - doesn't always need words y'know) and you don't actually need an occasion to give a treat or delight. Yet a day set aside, just dedicated to love, is, in theory, fine by me. But what I hate, HATE, is the predictable arrival of the 'heart/pink/fluffy/soft toy/childish/chocolate/roses/cupcake' products to hit the shelves. And, to be even more specific, I hate the 'food for lovers' deals peddled by the supermarkets. Why? Because they're safe and boring and unadventurous. And if there's one true thing about real love it's that it's never boring!

So here's my recipe for Valentine's Day. It's hot, sticky and carnal. It's messy and definitely not pretty. You'll use your hands and make groans of pleasure as you lick and slobber and fight over the last rib*. It's not date food that's for sure, you won't be impressing anyone with your charm or dainty dining skills. And you won't be talking as you eat, you'll be far too busy sucking your bones! Oh and it's cheap. So cheap you can splash out on a decent tub of ice cream to serve as pudding. Splash a good dollop of Bailey's over it or (my fav) a shot of espresso and your evening of luv is sorted. Now that's what I call proper 'food for lovers'.

Marinade the ribs tomorrow overnight, rush home from work Tuesday (watch out for those pesky bouquet-wielding young un's) and pop the ribs into the oven. 2.5 - 3 hours later you'll be up for some rib action (I'll leave it up to you how to fill in the intervening time, some things you just have to do for yourselves!).

Hot Sticky Smokin' Ribs

Serves 2 generously, very generously

Ingredients
2 racks of baby back ribs (mine cost a hefty £4.35 for both)

Marinade
2 tbsp light soy sauce1 tbsp dark soy sauce2 tbsp maple syrup1 tbsp black treacle (you can substitute molasses which is not as bitter)1 tbsp caster sugar1 tsp paprika1 tsp smoked paprika1 tsp ground cinnamon1 tbsp strong coffee4 star anise3 garlic cloves, crushed1 Scotch Bonnet chilli (hot) deseeded and finely chopped1 Scotch Bonnet, whole but piercedblack pepperwater

Method
Mix all the ingredients for the marinade using a couple of tablespoons of water to thin it out.

Place the ribs in a non metallic flat dish (I cut the racks in two halves to fit). Massage the marinade into the ribs, cover with cling film and leave to marinate in the fridge for at least 2 hours but preferably overnight. Turn the ribs over every now and then.

Preheat oven to 160C.

Cover the ribs in their marinade dish with foil, add another splash of water and cook for 2.5 - 3 hrs until the meat is beginning to come off the bone easily. Check every 30 mins or so (who knows what you lovebirds will be doing) and if they seem to be drying out too fast add a splash of water.

Baste the ribs with the sauce each time you check.

When ready to eat, cut or pull the ribs apart. Pile on a warmed serving plate.

Dribble any remaining sauce over the ribs.

Arm yourselves with napkins and let the pleasure begin.

Mwah x

You could serve with a refreshing green salad or a creamy coleslaw but, honestly, why?

*ahem, if it's true love you SHOULD get to eat the last one!