6 tbsp (90ml) tomato ketchup
3 tbsp (45ml) Happy Valley borage honey
2 tbsp (30ml) red wine vinegar
2 tbsp (30ml) mustard
salt and freshly ground black pepper
Mix together all the ingredients and brush over prepared ribs.
Baste the ribs during cooking with any remaining sauce.
Enough for 1.8kg (4lb) pork spare ribs.