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by Danny Lidgate and Hattie Ellis from Lidgates ‘The Meat Cookbook’ (Mitchell Beazley)

A baby back of ribs is the sheet of ribs trimmed off the loin. As a by-product of a more expensive cut, it can often be found at a good price. While baby racks may not have as much on them as chunkier spare ribs, when they are cut to be meaty, they make a tasty barbecue or supper dish as bones always add flavour to meat. This recipe has a classic fingerlickin’ barbecue sauce, smoky and sweet. Add some chilli if you’d also like some heat.

Serves 4–6 as a main course, or more as part of a barbecue

Ingredients

3 baby backs of ribs (about 400–450g/13–14½oz each)

For the barbecue sauce

2 tbsps olive oil

Method

Put the racks of ribs in a large pan. Cover with water and add the celery, paprika, coriander seeds and salt. Bring to the boil, then simmer, covered, for 45–60 mins, or until the meat is tender.

Meanwhile, put all the ingredients for the sauce in a saucepan. Stir well and bring to the boil, then simmer, uncovered, for 15 mins, stirring occasionally until slightly thickened.

Drain the ribs and place them in a shallow ceramic dish or large plastic food bag. Slather with the barbecue sauce, leave until cool and then cover the dish or seal the bag and leave in the fridge for up to 24 hrs, but no less than 1 hr, turning occasionally, or (if using a bag) massaging the sauce into the meat.

Take the meat out of the fridge 30 mins before cooking so it isn’t stone-cold. Heat a barbecue until the coals are glowing hot, or preheat a grill to its highest setting. Alternatively, preheat the oven to 200°C/400°F/ Gas Mark 6.

Barbecue or grill the racks for about 5 mins on each side, basting with the sauce, until nice and brown. If using an oven, cook them for around 30–40 mins, or until browned on top.

To serve 4 people as a main course, cut each rack in half. To serve as a starter or part of a barbecue, cut the racks into individual ribs.