After having spent the morning stressing to the airport and sitting on a plane for a few hours and then braving the shops in Malmö’s newest (and much hyped) shopping centre, there was only one type of supper I wanted – a comforting one.

So we had some sticky succulent ribs, crisp potato wedges and a homemade garlic dip. Yum!

My method for making ribs is really easy, I only cook them in the oven. Some people prefer to boil the meat first, so please feel free to to that. I find, however that if you just leave them enough time in the oven you can skip that step and save yourself some washing up.

Spare ribs with sweet chilli marinade, serves 4

1,5-2 kg spare ribs

100 ml sweet chilli sauce

100 ml mild olive oil

4 garlic cloves, pressed

3 tsp sambal oelek

a few splashes Worchester sauce

salt, black pepper

Mix the ingredients for the marinade and season to taste. Place the ribs, meat side up, on an oiled baking tray. Brush on top with the marinade. Place in a 200C oven for 30 minutes. Turn over the ribs and brush on top with the marinade. Add some salt and pepper and cook for another 30 minutes. Then remove from oven and turn around once more, adding another layer of the marinade. Cook for another 5-20 minutes for a nice finish. Cut up and serve. 

Garlic dip, serves 4

300-400 ml Greek yoghurt 

2 large garlic cloves, pressed

4 tbsp mild olive oil

2-3 tsp dried herbs

salt, black pepper

Mix. Leave for about 15 minutes to develop the flavours, before serving.