Place the ribs in a large zipping plastic bag, or into a large bowl or dish.
Now make the rub. In a separate bowl, mix together 45ml (3 Tbsp) KNORR Cream of Tomato Soup powder, the curry powder, paprika, crushed garlic and black pepper. Stir in half (30ml) of the brown sugar.
Sprinkle this mixture all over the ribs, and then rub it in well, making sure the ribs are coated all over. Seal the bag (or cover the dish with clingfilm), place in the fridge and leave to marinate overnight - or longer. The longer the marinating time, the better the flavour!
Heat the oven to 160C. Place the ribs in a large greased baking pan and cover with foil. Roast for about 1h30 hour, or until ribs are cooked through, turning occasionally.
While the ribs are roasting, prepare the barbecue sauce. Add the oil, grape juice, Worcestershire sauce, tomato sauce and remaining 30ml brown sugar to a small saucepan. Crumble in the Knorrox stock cube and bring to the boil. Now reduce the heat and simmer until the sauce is thickened and has reduced by about half.
Remove the pork from the oven and cut into individual ribs. Baste the ribs all over with some of the sauce, then return them to the oven for about 10 minutes, or until they are dark, sizzling and sticky.
Serve with the remaining sauce.