Mix the dry rub ingredients with ½ tsp
flaky sea salt, then massage into the
meat. Marinate for at least 1 hr, or ideally
up to 1 day in the fridge.
To make the sauce, heat the oil in a small
saucepan and soften the garlic for 1 min.
Stir in the rest of the ingredients, plus 2 tbsp
water and simmer for a few secs until the
sugar melts. Season with salt and set aside.
Heat oven to 160C/140C fan/gas 3.
Put the ribs in a roasting tin in 1 fairly snug
layer. Pour in 100ml hot water, cover the
dish tightly with foil and bake for 2 hrs
until the meat pulls easily from the bones.
Drain off any fat. The ribs can be cooled
and kept in the fridge for up to 2 days.
For the final stage of cooking, get the
barbecue ready and wait until the coals
are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark
golden and hot through – use tongs to
turn them carefully. Brush with some of
the chipotle sauce and give the ribs 1 min
more to char here and there. Serve on
a platter with the rest of the sauce for
spooning, lime wedges, plus a big bowl
of Smoky corn & avocado salsa (see related recipes, right).