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i have to agree with grubhead, i boil my ribs in stock flavoured with herbs chilli, ginger, garlic,any veg in the fridge, for about 1 hour, i then drain and leave to cool. then i make up a spice blend as hot as you wish there are loads ideas already here. then i coat the ribs in mix and marinate for a few hours, then i bake them in a hot oven till all gooey and crisp. the meat just falls off the bone!!! yummy.

I don't know if anyone out there has tried this, I have tried lots of ways to cook ribs with various sauces and the best way is too boil them for an hour and half first, then pour over the sauce and either bar b que or bake in oven!

Thanks very much. Will try the various suggestions you made.

Carol, 5 fl.oz is a quarter of a pint or 2/3 of an American 'cup' measure. I buy tomato puree/paste in jars and use about half a jar in this recipe. I hope this answers your question adequately. If not feel free to ask again.

How many tablespoons is 5 fl oz of tomato paste?, if you don't mind me asking. Am I right in thinking it is tomato puree?

Here's my recipe which I've used for years and has become a family favourite. I suggest you make it with these ingredients in proportion until you decide whether you want to add to the spiciness as Martino suggests. This method makes the sauce on top of the stove and then pours it over the ribs which roast/bake in a hot oven.
Sauce ingredients: 2 tbsp veg. oil; 1 garlic clove crushed; 1 large onion finely chopped; 5 fl oz tomato paste; 3 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/2 tsp dried sage; 4 tbsp light brown sugar; 4 fl oz beef stock; 4 tbsp worcestershire sauce; 2 tsp dry mustard powder.
This is sufficient to make 3 lb of ribs so adjust accordingly.
Pre-heat oven to 200 degs then fry onion and garlic in oil until translucent. Add all other ingredients, stirring them into a deep red shiny sauce. Lower the heat and simmer for 10 mins. Put ribs in roasting tin in single layer and pour over sauce, turning them with tongs to coat evenly.
Roast in centre of oven for about 1 hour, turning them every 15 mins. You will have ribs which are irresistably hot and sticky and you'll wish you made more....!

Hi Pat, try this one... Four tablespoons veggie oil as a base, two heaped tablespoons light brown sugar, two tablespoons dark soy, two tablespoons ketchup, one tablespoon brown sauce (Daddies, HP, whatever) and then one tablespoon hot chilli sauce (like Blue Dragon). Stir it up to emulsify, and then just dip your finger in and taste it for heat. If it's not hot enough just add a little more chilli. I use this one all the time, the sweetness from the sugar works really well with the heat. Pretty simple and no fail - as always, the longer you can marinade the better.

If you liked what you had why not add some more liquid heat to the recipe? Or would you like to try another? James Martin does a good one on here if you search recipes.