Glazed pork spare ribs

Try these deliciously sticky ribs with sweet potato fries (here) or crumbed parsnip (here). Beef or lamb ribs also work well here, instead of pork. You’ll find hickory liquid or liquid smoke in fine food stores.

Serves 4

600 g (1 lb 5 oz) pork ribs, cut in half widthways by your butcher

¼ bunch coriander (cilantro), leaves picked

2 limes, halved

BARBECUE SAUCE

25 g (1 oz) lime leaves

250 ml (9 fl oz/1 cup) tomato sauce (ketchup)

2½ tablespoons soy sauce

2 teaspoons Tabasco or other hot sauce

2 teaspoons hickory liquid or hickory liquid smoke

100 g (3½ oz/½ cup) soft brown sugar

SPICE RUB

1 tablespoon ground cumin

1 tablespoon plus 1 teaspoon ground ginger

1 tablespoon ground coriander

1½ teaspoons ground star anise

2 teaspoons sumac

1 teaspoon ground black pepper

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 tablespoon plus 1 teaspoon garlic powder

2 tablespoons sweet paprika

1 tablespoon plus 1 teaspoon smoked paprika

FOR THE BARBECUE SAUCE Combine all the ingredients in a bowl, mixing well. Cover and refrigerate for 24 hours. Remove the lime leaves before using.

FOR THE RIBS Place the ribs on a tray. Combine all the spices for the spice rub and rub the mixture all over the pork. Cover and refrigerate for 24 hours.

Preheat the oven to 170ºC (325ºF).

Place the ribs in a roasting tin, add the barbecue sauce and massage it into the ribs to coat them evenly.

Cover with a double layer of foil. Bake for 1½ hours, then leave to cool for 20 minutes. Remove the foil and refrigerate overnight.

TO SERVE Heat a barbecue to high. Place the ribs on top and cook for 5–7 minutes on each side, until glazed and caramelised.

Transfer the ribs to a serving platter, scatter with the coriander leaves and serve with the lime halves.