Party ribs

Pat the ribs dry with a paper towel. Remove the membrane from the bone side of the ribs by sliding a butter knife under the first rib until the membrane lifts. Using a paper towel, pull the membrane off completely. USA ribs tend to be cut ‘St Louis’ style, into a long, even rectangle with very little – if any – fat that needs trimming, but remove any excess if you have it

Cut the ribs between the bones to make individual ribs

Apply the American mustard all over the front and back of the ribs then dust generously all over in your favourite barbecue rub and set aside

Preheat your kettle barbecue to 120°C/250°F for indirect cooking. This means that the coals are all banked to one side of the grill and the ribs are on the opposite side. Add wood chips or wood chunks if you’d like at this stage – cherry wood works really well with pork

Add the ribs and cook indirectly until the internal temperature of the meat reaches 73°C/165°F at the thickest part (about 1 hour 30 minutes)

Once the ribs are at temperature, separate the ribs into two foil pans

Mix together all the braising ingredients and divide them evenly between the two pans

Cover the pans tightly in foil and place back on the barbecue for one more hour, or until they have reached 93°C/200°F

After an hour, uncover the ribs and cook for another 30 minutes to caramelise

Remove from the heat and allow to cool for 10 minutes before enjoying

NOTE: If using an oven, cook at 130°C/265°F. Make sure you cook the ribs on a wire rack with a roasting tray underneath. Cook to temperature and tenderness, not time, as the oven cooks hotter and faster