50g/2oz light brown soft sugar
2 tbsp smoked paprika
2 tbsp English mustard powder
1 tsp each celery salt and garlic granules
4 racks baby back pork ribs (about 450g/1lb each)
FOR THE BASTE
250ml/9fl oz yellow mustard (we used French’s Classic)
150ml/1/4pt cider vinegar
2 tbsp treacle
75g/21/2oz light brown soft sugar
2 tbsp Worcestershire sauce
1-2 tbsp hot chilli sauce
2 tsp hot chilli powder
Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.