Ribs Recipe

Everyone expects that I eat like an Italian queen. “OOH how lovely to have a chef for a husband! All those delicious meals! How do you keep so slim?”
The truth is, being married to a chef is like being married to a builder or a physiotherapist - builders are notorious for never putting up shelves at home, and one friend of mine married to a physio pays through the nose to get her back sorted. By someone else.
My husband only cooks at home for an audience (i.e. dinner guests) and Im afraid he is now discouraged from doing that because of the trail of dirty pans he leaves in his wake that usually has me cleaning up for three days afterwards. So I had to learn how to cook. And fast. I am a great fan of the “2 pan wonder”. If I can put everything in one or two pans to save washing up, I will. I feel I have failed if I use two. I know. Its almost an illness. an obsession.
Here is a recipe for one dish that needs very little with it, except a salad and maybe some nice crunchy bread. Its the thing that the (grown up) with kids ask for whenever they show up at the house.

six smallish organic ribs per person (24 in total)
3 organic unwaxed lemons, cut in half and sliced as thinly as possible
enough thinly sliced onion to cover the base of the tray, the ribs laid on top (about 3 large)

For the sauce:
juice of !/2 a lemon
3 crushed garlic
1 cup of ketchup
1/2 cup lea & perrins worcester sauce
2 cups water
2tlbs honey
2tlbs soya sauce
1 star anise (optional)
a pinch of dried chilli seeds (optional)
toasted sesame seeds to sprinkle.

Slice onion and lay on tray
Lay ribs on top
thinly sliced lemon - with skin - wedged between each rib
Place in very hot oven for 20 minutes.
In the meantime - add all the sauce ingredients in a pan, bring to the boil and simmer for 20 mins.
Remove ribs from oven, turn them over, and pour the sauce over them
Turn the oven down and cook very slowly (longer the better) for 3 hours.
baste them, and turn them every 25 minutes
Before serving, sprinkle sesame seeds on top.