Sticky tamarind pork ribs

Method

• step 1

  Combine the spices and caster sugar with 1 tsp fine sea salt. Heat the oven to 160C/140C fan/gas 3. Turn the ribs over so the bones are facing up, then pick up the middle so the rack is slightly bent. Peel off the sinew or membrane from the bottom, and pull to remove it fully. (This prevents the ribs from tightening up during cooking and becoming tough.)

• step 2

  Spread the mustard all over the ribs (this will act as a binder). Sprinkle the spice rub all over, then gently pat it in – don’t rub, or you’ll spread the mustard around and end up with clumps of spices instead of an even coating. Pour 100ml water into a large roasting tin and arrange the ribs on top. Cover with foil and cook for 2-3 hrs until tender.

• step 3

  Tip the tamarind, brown sugar, soy sauce, ketchup, sriracha and butter into a saucepan and bring to a simmer over a medium heat – it should become sticky. Stir well, then set aside.

• step 4

  For the chutney, put the coriander, mint, garlic, ginger, yogurt, olive oil, lime zest and juice, the chilli (if using) and ½ tsp salt in a blender. Blitz until smooth and runny.

• step 5

  Heat the barbecue to high or until the coals are white-hot and the flames have subsided. Lay a sheet of foil over the grill and brush some of the tamarind glaze over the ribs. Put these on the foil and cook, brushing with the remaining glaze frequently, until sticky and caramelised. Remove and leave to rest for a few minutes. To serve, cut the ribs into pieces and drizzle over the green chutney.