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This recipe is taken from "Fired Up" by Ross Dobson

Most of the recipes you see for any of these more traditional 'American-style' barbecue ribs will have you pre-cook the ribs
in the oven before they make it to the barbecue.

I am not sure I see the point of calling something a barbecue if it has spent more time in the kitchen! So be patient with these and you will be rewarded, as this version is cooked entirely on the barbecue.

When I bought these ribs the butcher asked what I was planning on doing with them. When I told him my plan he declared that it would easily be a 'three tin number'. By this he meant three cans of beer and he was spot on!

Serves 4

Ingredients:
Spice rub
1 teaspoon dried thyme
2 teaspoons smoked paprika
2 teaspoons chilli powder
½ teaspoon freshly ground black pepper
2 x 800 g (1 lb 12 oz) beef ribs, each with eight rib bones about 5 cm (2 in) long

Barbecue sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
150 g (5½ oz/½ cup) tomato sauce (ketchup)
1 tablespoon chicory
2 teaspoons mustard powder
1 tablespoon worcestershire sauce

Method:
Combine the spices for the spice rub in a small bowl. Put the beef ribs in a snug-fitting non-metallic dish and rub over the ribs.

Cover and refrigerate overnight, turning often.

Remove the ribs from the fridge 1 hour before cooking. Wrap each rack in baking paper, then wrap in foil.

Combine the barbecue sauce ingredients in a bowl and set aside.

Preheat the barbecue hotplate to low. Sit the ribs on a rack and sit the rack on the hotplate. Cook for 1½ hours, turning often so the ribs steam in the paper.

Unwrap the ribs and put them on the hotplate.

Turn the heat to medium and start to baste.

Brush the ribs with the sauce and turn over.

Continue to baste and turn the ribs for 15 to 20 minutes, until all the sauce has been used and the ribs are very
tender.

Remove to a plate, cover with foil and rest for 10 minutes. Cut beach rack in half and serve.

Fired Up is published by Murdoch Books and costs £9.99