I made these this week (for the first time) for a Tiniest Thai supperclub and they were really very good and, as importantly for me, very easy too.

And I was absolutely delighted when one guest instagrammed them with this description:

The ribs need time, more than effort - and will need marinading from the night before. I'd wanted to make ribs for some time but couldn't quite get a recipe that I liked - I googled and googled and read so many but they just didn't even read as if they had the flavours I was looking for.

Eventually I came across a recipe on BBC Good Food and have based mine on that.

You'll need ...

(and I can't tell you how many this feeds as I made it in the week as a starter course as part of a bigger menu for four and am making it today as a light lunch for three with rice. So it entirely depends on what else you're having and how hungry you are).

around 500g / half a rack of pork ribs (mine were frozen, so I cut them into individual ribs at home when they had defrosted, but you could ask your butcher to do this. I'd also wanted them halved into shorter pieces but even with this big cleaver I only managed to cut down around half of them so that's another job to ask the butcher to help with if you want them short too)

For the marinade:

3 birds eye chillies, chopped

3 cloves of garlic, chopped

small bunch of coriander (keep a small handful of leaves to garnish) - if liked. If you don't like coriander, just leave it out, or try a handful of parsley instead

a small piece of ginger, chopped

1/2 teaspoon turmeric

1 1/2 tablespoons soy sauce

2 tablespoons fish sauce

4 tablespoons soft brown sugar

For the sauce:

100g or around half a mug of white sugar

around 125ml or a small wine glass of water

1 clove of garlic, finely chopped

1 red birds eye chilli, finely chopped

1 scant tablespoon fish sauce

the juice of 1/2-1 limes

Put all the ingredients for the marinade into a food processor and whizz up until it makes a rough paste. Tip into a bowl and add the ribs, rubbing to coat them all the marinade. Put in the fridge overnight.

Then make the sauce. Put the sugar and water in a saucepan and bring very slowly to the boil and simmer for a couple of minutes.

Remove from heat and stir in the garlic, chilli, fish sauce and squeeze in half a lime. Then taste! Limes vary a lot in juiciness so you'll just have to taste and decide if it needs more. To be honest, I nearly always think things need more lime, so I just squeezed in a whole one!

Cool then keep in the fridge overnight too.

When you come to cook the ribs the next day, pre-heat the oven to warm so Gas 3 / 160C and tip the ribs and the marinade onto a baking tray.

Cover loosely with foil and put in the oven for an hour.

Turn up the temperature to Gas 6 / 200C, remove the foil, turn the ribs and cook for another 20-30 mins, until the meat just easily pulls away from the bone and they are brown and sticky. If they need browning and stickying up, switch the grill on instead of the oven and keep them under there for a few minutes - watching all the time as they will easily catch and burn.

Put out onto a plate, drizzle over a little of the sauce and then serve with rice and with more of the sauce if liked (it soaks into the rice beautifully, but if you're not having rice you probably don't need it).

Some stir fried green vegetables would have been nice, or a spicy salad ... but today it's just ribs 'n' rice.

Oh and my top tip. Put the baking tray in to soak immediately. I completely forgot the other night and left it in the oven for two days - and it was then a much harder job to get clean!

Let me know what you think of the ribs.