Serves 4

1.5kg pork ribs

1 cup tomato sauce

½ cup maple syrup

¼ cup cider vinegar

¼ cup orange juice

2 tbsp Worcestershire sauce

1 small brown onion,

finely chopped

2 tsp salt

½ tsp white pepper

vegetable oil, for

deep-frying

4 potatoes, peeled,

very thinly sliced

1 Place ribs into a large deep saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat, skimming water, and simmer for 30 minutes or until just cooked. Drain and cool.

2 For marinade, combine tomato sauce, maple syrup, vinegar, orange juice, Worcestershire sauce, onion, salt and pepper in a large shallow ceramic dish. Add ribs and coat well with marinade. Cover and refrigerate overnight.

3 Heat a barbecue grill on medium heat. When hot, add ribs 
and cook for 3 minutes on each side, or until cooked through.

4 Half fill a saucepan with vegetable oil and place over medium-high heat. When hot, add a quarter of the potatoes and cook for 2 minutes, or until golden. Transfer to a wire rack. Cook remaining portions of potatoes. Serve ribs with potato chips.