Ingredients

• 1 kg pork spare ribs
• 2 tbsp oil

Spice rub

• 1 tbsp salt
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1 tsp ground cumin
• 1 tsp dried oregano leaves

Marinade

• 120g rice malt syrup
• 250ml red wine vinegar
• 125ml bourbon
• 2 tbsp tomato sauce
• 2 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1 tsp mustard powder
• 2 bay leaves
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 chilli, finely chopped
• green parts of 3 spring onions, finely chopped
• 2 tomatoes, finely chopped

Instructions

1. Mix the dry rub ingredients and rub the mixture into the meat of the ribs. Set aside in the fridge for a couple of hours to marinate.
2. Preheat oven to 180 C.
3. Fry your ribs in oil over a high heat for a 3 minutes on each side until sealed.
4. Mix the marinade ingredients in a saucepan and bring to the boil. Simmer over a low heat for 15min until it has reduced to a thick sauce.
5. Pour the hot marinate over the ribs, cover with foil and cook in the oven for 1 1.5 hours, turning occasionally. Ideally, the meat will fall off the bone.