Roasted honey baby back ribs with spinach and tomato salad

Make five-course christmas dinner in 2 hours - Part 3.

Ingredients (serves 4):
1kg baby back ribs
2 tbsp honey
3 tbsp tomato sauce
2 tsp paprika
2 tsp powdered mustard
2 tbsp oyster sauce
1 tsp pepper
1 tsp sea salt
2 tbsp olive oil
2 tsp balsamic vinegar
1 tsp cracked black pepper
200g baby spinach leaves
10 cherry tomatoes

Method:
1. Marinate the ribs with honey, tomato sauce, paprika, powdered mustard, oyster sauce, pepper and sea salt. Set aside for 10 minutes.
2. In a heated pan, add 1 tbsp of olive oil and sear the ribs for 3 minutes on each side. Place on a baking tray and cover with aluminium foil. Bake at 180 deg C for 20 minutes.
3. Remove the foil and cook in the oven for another 15 minutes.
4. To make the salad, whisk 1 tbsp of olive oil, balsamic vinegar and black pepper in a bowl, then toss in the spinach leaves and cherry tomatoes. Put the salad on a plate.
5. Place the ribs on top of the salad and drizzle with olive oil before serving.

Tips:
For a more intense flavour, marinate the baby back ribs the night before.

Recipe source: Simply Her magazine (Dec 2007)