3 x Beef Back Ribs (whole), 3 tsp salt, pepper, 2 garlic cloves (crushed), 3 tbsp lemon juice, 3 tbsp olive oil, ½ tsp chilli powder

Glaze:

2 tbsp tomato ketchup, 1 tbsp. Worcestershire sauce, 2 tbsp molasses, honey or golden syrup, 1 tsp Tabasco

First, pat the racks dry with kitchen paper and cut down between the bones, but not all the way through.
Rub the salt all over the racks. Combine the garlic, lemon juice, oil and chilli and brush the mixture all over the racks.

Cover with foil and leave to marinade in the fridge.

Now prepare the BBQ glaze by combining all the ingredients. Set aside.

Before you cook the racks, allow them to come to room temperature.

Barbecue the racks on a gas or charcoal grill over a medium heat for approx. 60-90 minutes.
During the last 15-20 minutes brush the glaze onto the ribs every 4-5 minutes.
Once cooked, remove from grill and cover with foil. Leave in a warm place to rest for 10-15 minutes.

Chef's tip:
If the weather is bad you can cook in the oven at 180°c / Fan 160°C / Gas 4 for 60-75 minutes, and glaze as above.

• Energy: 1052 kJ/ 253 kcal
• Fat: 19.8g, of which Saturates: 8.9g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 18.8g
• Salt: 0.13g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours