Maple Peanut Paprika BBQ Ribs

Remove the membrane from the pork ribs – it’s on the cupped side of the rack and looks like a thin, white film. You can whip it off by peeling it away from the bones, using a piece of kitchen paper to help you grip. Once removed, dump the racks into a large pot and cover with cold water.

Bring to the boil and let boil for 1-2 mins. Remove the racks, tip out the water and replace with fresh cold water. Add a good handful of salt, return the racks to the pot and set over a medium heat. Once simmering, bubble away for 45-55 mins.

Meanwhile, mix the glaze ingredients together in a small bowl with a pinch of salt, then set aside. For the peanut crunch, roughly chop the peanuts and finely chop the coriander, then transfer both to a bowl with a big pinch of salt, the sesame seeds and sugar. Set aside.

Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.

Once cooked, remove the ribs and place on a rack. They’ll look a bit grey and sad right now, but have faith. Add to the hot side of the grill and cook, turning now and then, for 5-6 mins until starting to brown and crisp nicely.

Take a brush and start painting the ribs with the glaze as they cook. Flip and let the glaze caramelise and bake onto the ribs. Keep painting more onto the ribs as they cook.

Once super shiny and glazed, whip the ribs off and give them one more baste with the sauce. When nice and sticky, add a handful of the peanut mixture. Cut into ribs and serve.