Pork Spare Ribs

prep: 30 mins, plus chilling

cock: 2 hours-I hours 10 mins, plus stand

• 1 rack pork spare ribs, weighing

• 1.8-2.25 kg/4-5 lb

• 1 onion, peeled and quartered

• 2 bay leaves

• 2 tsp whole black peppercorns

• 1 tsp salt

• ready-made barbecue sauce

1. This recipe requires a barbecue. Place the ribs in a large saucepan (cut the rack in half, if necessary) and cover with cold water. Add the onion, bay leaves, peppercorns and salt and bring to the boil over high heat. Cook with the low heat and simmer for 1,5-2 hours, occasionally testing during the last 30 minutes of cooking. Remove from the heat once the meat begins to pull apart with little resistance. Drain the ribs, discarding the onion, peppercorns and bay leaves.

2. Coat the ribs with some of the barbecue sauce, then cover and refrigerate for 2-8 hours. Remove from the refrigerator 30 minutes before you are ready to start grilling.

3. Meanwhile, preheat the barbecue to high. Baste the ribs with more barbecue sauce, place on the barbecue rack and cook over high heat for 12-15 minutes on each side, turning and basting every 5-10 minutes until the sauce is caramelized and just beginning to blacken in places.

4. Remove from the heat and leave to stand for 5 minutes. Cut into individual ribs and serve, brushed with some of the sauce. press mind plus child