light the barbecue

Fall-off-the-bone sticky barbecue ribs

I’ve never understood the logic behind rib recipes that require boiling or steaming the ribs before glazing them. Here, I’ve created a method of cooking them in what becomes the sauce, which takes on plenty of flavour from the meat juices. Ribs are my family’s favourite barbecue meat, and the beauty of this recipe is that most of the work is done in the oven. All you need to do on the barbecue is the glaze, so even a small barbecue will do. As most of the work is done ahead, this can be easily packed and transported for finishing outdoors. Barney Desmazery

SERVES 6-8 PREP 30 mins plus optional marinating COOK 3 hrs EASY

4 racks of baby back pork ribs or other whole racks (about450g each, see p117 for tips)5 tbsp cider vinegar2 tbsp smoked paprika4 tbsp light brown soft sugar1 tbsp garlic granules1 tbsp1 tbsp Chinese five-spice powder300g tomato ketchup2 tbsp honey1 tbsp soy sauce1 tbsp Dijon mustard300ml apple juice