Glazed Pork Spare Ribs
600 g (1 lb 5 oz) pork ribs, cut in 1/2 widthways by your butcher
¼ bunch coriander (cilantro), leaves picked
2 limes, halved
25 g (1 oz) lime leaves
250 ml (9 fl oz/1 cup) tomato sauce (ketchup)
2½ Tbsp soy sauce
2 tsp Tabasco or other hot sauce
2 tsp hickory liquid or hickory liquid smoke
100 g (3½ oz/½ cup) soft brown sugar
1 Tbsp ground cumin
1 Tbsp plus 1 tsp ground ginger
1 Tbsp ground coriander
1½ tsp ground star anise
2 tsp sumac
1 tsp ground black pepper
1 tsp ground cloves
1 tsp ground cinnamon
1 Tbsp plus 1 tsp garlic powder
2 Tbsp sweet paprika
1 Tbsp plus 1 tsp smoked paprika
For the BBQ 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 BBQ 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.
Heat a BBQ 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.