Fall-off-the-bone ribs with sticky barbecue sauce

• pork ribs↗4 racks of baby back

  or other whole ribs (about 450 g each)

• apple cider vinegar↗5 tbsp tbsp
• smoked paprika↗2 tbsp tbsp
• light brown sugar↗4 tbsp tbsp
• granulated garlic↗1 tbsp tbsp
• granulated onion↗1 tbsp tbsp
• Chinese five-spice1 tbsp tbsp
• tomato ketchup↗300g g
• honey↗2 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• apple juice↗300ml ml

Step-by-step instructions

1. 1

   If there is a thin membrane on the back side of the ribs, remove it as best you can. The length of the ribs will be determined by the size of your baking dish and barbecue – leave them whole or cut them in half or thirds. Place the ribs in a large deep baking dish. Mix the rest of the ingredients in a bowl until fully combined, then pour them over the ribs. Mix the ribs in the sauce by hand so they are fully coated. Cover the dish with foil shiny side down. To cook immediately, just let them marinate while the oven heats up, or chill the ribs in the fridge overnight.

2. 2

   Preheat the oven to 160 °C/140 °C with convection/gas 3 and bake the ribs for 2 hrs 30 mins–3 hrs, turning once or twice, until the bones become visible and the meat falls apart into fibers. When the ribs are done, let them cool slightly, then lift them onto a tray with tongs. Pour the sauce from the dish into a saucepan and bring to a boil. Reduce the heat and simmer for 25–30 mins, stirring occasionally, until the sauce thickens. Let cool. The sauce and ribs can be prepared up to two days ahead and stored in the fridge.

3. 3

   Light the barbecue and wait until the coals turn ashy, or set a gas barbecue to medium. Arrange as many ribs on the grill as will fit, then generously brush them with sauce. Working quickly, grill the ribs, basting with extra sauce and turning every minute, until the ribs are well coated, charred at the edges, caramelised and sticky. Repeat with the remaining ribs and sauce if they didn’t all fit on the grill at once. Serve by arranging them high on a platter, with extra sauce on the side for drizzling. Any leftover sauce can be kept in the fridge for up to a week.