A VERSATILE addition to your store cupboard this summer has got to be pure maple syrup.

It can be used in many different recipes, both sweet and savoury, and can be used instead of sugar in baking.

Crispy Maple Spare Ribs

1.4kg (3lb) lean pork spare ribs

175ml (6fl oz) Rowse Maple Syrup

15ml (1 tbsp) chilli sauce

15ml Worcestershire sauce

15ml red wine vinegar

1 small onion, finely chopped

1.25ml ( tsp) dry mustard

Salt and freshly ground black pepper

Wedges of lemon to garnish

ROAST the ribs on a rack in a pre-heated oven (220C, gas mark 7) for 30 minutes. Combine remaining ingredients in a pan and bring to the boil. Simmer for five minutes.

Remove ribs from rack and cover with the sauce. Place on the barbecue and cook, basting frequently.