Ingredients

• 1.5kgpork spare ribs, quartered
• ¼ cupolive oil
• lime cheeks, to serve
• 1 tbs brown sugar
• 1 tbs salt
• 1 tspchilli powder
• 1 tspsmoked paprika
• 1 tspmustard powder
• 1 tspground cumin
• 1 tspdried oregano leaves
• ½brown onion, finely chopped
• 2garlic cloves, finely chopped
• 1 cupbrown sugar
• 250ml malt vinegar
• 1 tspground cinnamon
• 1 tsp chilli powder
• 1 tsphot English mustard powder
• 2 tbstomato sauce
• 2 tbsDijon mustard
• 125ml bourbon
• 1onion, finely chopped
• 1tomato, finely chopped
• 2bay leaves
• 1 tspcumin
• 1 tspsmoked paprika
• 1jalapeno chilli, finely chopped
• 1orange, peeled rind

Method

• Preheat oven to 180°C.
• Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
• Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
• Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.
• Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.
• Serve ribs with lime cheeks.