Step 1

Mix together all the rub ingredients in a small bowl, breaking up any large chunks of sugar.

Step 2

Pat dry the ribs with kitchen paper, then place them into a large container. Apply the rub to the ribs, using your hands to massage it into the meat on both sides. Cover and chill for 1 hour.

Step 3

Preheat the oven to 150°C, gas mark 2, and lay out 2 long pieces of foil on the worktop. Place 2 half racks of ribs into the centre of each piece of foil in a single layer, then drizzle over the vinegar. Fold the foil up and around the ribs, and seal at the top to create a tent.

Step 4

Place the tents onto a large baking tray and bake for 2 hours 45 minutes to 3 hours, until the meat is tender and falls away from the bone if you gently pull at them. Ideally. Allow to cool, then refrigerate until ready, up to 2 days ahead of time. This helps to retain their shape on the barbecue or grill. You can barbecue or grill them straightaway without cooling, but they will be more fragile and may fall apart.

Step 5

To make the barbecue sauce, combine all the ingredients with 2 tbsp water and a pinch of salt in a small saucepan, then stir well to combine. Simmer over a low heat for 8-10 minutes, until thick and slightly reduced. Season to taste.

Step 6

If using a charcoal barbecue, graduate the coals to make a cooler zone to one side and wait until the coals are white hot. Or, preheat a gas barbecue, or the oven grill to high. Brush each rack of ribs with 1 tbsp sauce and barbecue for 5-10 minutes, moving to a cooler area of the barbecue if needed, until piping hot throughout and charred. If using the oven grill, grill until piping hot, bubbling and sticky.

Step 7

Brush again with some remaining sauce just before serving. Serve hot with the rest of the sauce and plenty of barbecue side dishes.