Cooking instructions

For the rub:

1. Add spices to a dry frying pan and gently toast
2. Once toasted either blend spices with a blender or grind in pestle and mortar
3. Then add sugar and BBQ sauce and mix well

For the BBQ sauce:

1. Add olive oil to a pan a gently cook onion until soft and translucent
2. Add the rest of the ingredients and cook for 30 minutes
3. Blend until smooth

For the ribs:

1. Remove the membrane from the underside of the ribs (attached to the bone)
2. Marinade ribs in the rub 3-4 hours before cooking in a roasting tray (you may need to cut the rack of ribs in half if too big)  
3. Cover marinated ribs with with baking paper and foil tightly (in the same tray)
4. Preheat oven to 160°c and cook ribs for 3-4 hours or until soft and tender
5. Remove the foil and parchment and baste the ribs with the juices in the roasting tray and return to the oven 
6. Turn on grill setting and lightly grill the ribs until they are brown and sticky
7. Take ribs out of the tray and reduce the liquid in the tray to thicken 

For the Pickled red cabbage (optional):

1. Toast the spices in a pan
2. Add the rest of the ingredients
3. Bring to the boil and stir 
4. Remove from heat and strain
5. Add red cabbage and leave to cool
6. Serve at room temperature 

To serve:

1. Serve the ribs and pour over reduced bbq sauce from the roasting tray
2. Serve with coriander, sliced spring onion and sliced chilli on top