On the whole I have to admit that we Brits are not specifically known for our barbecuing skills - at least this one isn't.  However when I was faced with 3 racks of St Louis style ribs and high expectations from the family, I was determined not to disappoint. After a little careful research I put together some ingredients that I felt would conjure up a not too shabby bbq sauce.  I was amazed at how much mustard I used - but it did the trick - along with what seemed like gallons of maple syrup.

It's true I didn't actually barbecue the ribs, I baked them with a quick broil at the end but they were beautifully tender and finger licking good. I had to snap a few quick pics before they were tucked into. Watch out - this sauce WILL knock your socks off!

Barbecue Sauce.

1/4 cup canola oil

1 large onion, peeled and finely chopped

3-4 cloves of garlic, crushed

1/2 cup tomato paste

1/2 cup cider vinegar

1/3 cup plus 2 tablespoonsWorcestershire sauce

1/2 cup of Dijon mustard

1 1/4 cups maple syrup

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper

Heat the canola oil in a heavy saucepan, add the onions and sprinkle with some sea salt.  Saute on a low heat for about 8-10 minutes until they are just turning golden.

Add the garlic and cook for another moment or two, don't let the garlic burn.

Add the tomato paste, Worcestershire sauce, mustard, maple syrup, paprika and a grinding or two of black pepper.

Bring to the boil, then turn down to simmer and let it bubble away for 20 minutes.

Meanwhile heat the oven to 350F

Line a heavy duty baking tray with lots of aluminum foil.

Lay the ribs on the foil meat size up and generously brush them with bbq sauce.  Cover loosely with foil.

Place them in the oven and bake for 1 3/4 - 2 hours.  Baste with the bbq sauce frequently.

Just before serving, heat the broiler, remove the aluminium foil, place the ribs under the broiler for five minutes to crisp up.

Serve with plenty of napkins. Delicious!