Ingredients

• 2kg pork-belly spare ribs
• Lemon wedges to serve
• 4 tablespoons brown sugar
• 1 tablespoon caraway seeds, ground
• 1 tablespoon ground ginger
• 1 tablespoon chilli flakes
• 2 tablespoons chopped coriander leaves
• 1 tablespoon freshly ground black pepper
• 1 teaspoon salt

Recipe

Combine the sticky rub ingredients in a large mixing bowl. Use your hands to rub the mixture into the spare ribs. Cover with plastic wrap and leave to marinate in the refrigerator overnight, or for up to two days. Turn the meat around in the marinade every 6 hours or so.

When ready to cook, light a fire in your kettle barbecue. When the coals die down to about 160 degrees, scatter a small handful of hickory woodchips onto the coals to create smoke. Sit the ribs on the grill, pull down the hood on the barbecue and cook the ribs for 3 hours. Every 45 minutes or so, add a few more woodchips to keep the smoke going.

When the ribs are cooked, they should be soft and tender. Serve with lemon wedges.

Serves 4

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