Ingredients

Method

Preheat the oven to 160ºC / 140ºC Fan or 325ºF / 300ºF Fan

In a bowl mix together the paprika, celery salt, garlic powder, sugar and the english mustard powder. Now rub this mixture all over the ribs.

Now place the ribs in 2 large roasting dishes, pour 160ml of water into the bottom of each tin and cover tightly with foil.

Cook for one and a half hours then swap the roasting dishes over in the oven (the one on top to the bottom and the one on the bottom to the top) and cook for a further one and a half hours.

Meanwhile make the baste.

In a heavy based saucepan place all the ingredients for the baste and heat gently. Cook until the sugar has dissolved and don't let it burn.

After 3 hours, drain the liquid from the bottom of the roasting tins and discard.

Turn the heat up to 220ºC / 200ºC Fan or 425ºF / 400ºF Fan

Brush the ribs with the baste and put back into the oven for 10 minutes, then baste again and put back in the oven but swapping the tins around from top to bottom and vice versa for another 10 minutes and finally baste again and cook fore a further 10 minutes swapping the roasting dishes. Present on a dish garnished with herbs.