Ingredients

Beef Rib Meat (cured & smoked) - 1kg

Ground Cumin - 1 tsp

Ground Coriander Seed - ½ tsp

Ground Allspice - ¼ tsp

Tomato Ketchup - 4 tbsp

Cider Vinegar - 4 tbsp

Muscovado Sugar - 2 tbsp

Rapeseed Oil - 2 tbsp

Salt - pinch

Method

1. Mix all the ingredients, with the exception of the rib meat, together in a bowl.

2. Rub this mixture into the rib meat and allow it to marinate for at least 2 hours.

3. Preheat your oven to 160C.

4. Take the ribs out of the marinade (keeping the leftover marinade aside) and put them into a roasting tray. Tightly seal with foil and put them in the oven for 1 hour.

5. After 1 hour, turn the oven up to 210C and remove the roasting tray. Remove the foil and then pour the remaining marinade over the top of the ribs and place them back in the oven uncovered.

6. Cook for a further 10 minutes to make allow the glaze to caramelise.

7. Remove from the oven and serve.

Serving Suggestions - Fresh coleslaw and cold beer

 Leftover Tip - Use the cold leftovers in a sandwich or flake the meat through a pasta dish.