Sticky Chinese BBQ Bacon Ribs
Remove the silver skin from the underside of the ribs and portion into singles.
Rub the Nitrite Salt in and place in a vacuum bag overnight with the Chinese Plum Marinade.
Remove from the bag and toss in BBQ Sauce.
Cover with foil and cook at 140°C Gas mark 1-2 for 40 minutes.
Remove foil and cook for a further 5 minutes at 180°C Gas mark 4 to colour.