2-4 loin rib racks (trimmed of excess fat and gristle)

FOR COOKING LIQUID

• 2 bay leaves
• 2 tablespoons (30ml) coriander seeds
• 1 tablespoon (15ml) fennel seeds 6 cloves
• 10 peppercorns
• large carrot, roughly chopped
• 1 onion, roughly chopped
• 2 celery sticks, roughly chopped

BASTING SAUCE

• 2⁄3 cup (160ml) Mrs Ball’s chutney (or other fruit chutney)
• 3 tablespoons (45ml) Worcestershire sauce
• 2 tablespoons (30ml) tomato sauce
• 2 tablespoons (30ml) apple cider vinegar
• 2 teaspoons (10ml) smoked paprika
• ¼ -½ cup (60-125ml) warm water
• Salt and pepper

Place all the ingredients for the cooking liquid in a large pot. Add enough water to submerge the ribs, then bring to the boil.

Add the ribs to the boiling liquid and simmer for 70-90 minutes, or until they are tender and the tip of a small knife easily slides into the meat between the bones.

Remove the ribs from the pot and place in a shallow roasting tray to cool down.

Mix the ingredients for the basting sauce together, season to taste and add enough water to loosen it up, making sure that it still has a good coating consistency.

Pour it over the cooled ribs, making sure they are well covered. Leave to marinate for 36-48 hours.

Chargrill, braai or grill the ribs in the oven, basting with leftover sauce until they are nicely browned and the sweet marinade catches in places.

Rest the ribs for 5 minutes before slicing and serving.

WHY NOT…

… serve the ribs with sweet potato wedges and mayonnaise mixed with a squeeze of lemon juice, a spoonful of English mustard and a clove of crushed garlic.

… give the ribs a quick hot-smoke or boost the smoky flavour by adding a few drops of liquid smoke to the marinade.

… swap out the flavours of the spices and marinades.