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
Mix all the ingredients, with the exception of the rib meat, together in a bowl.
Rub this mixture into the rib meat and allow it to marinate for at least 2 hours.
Preheat your oven to 160C.
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.
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.
Cook for a further 10 minutes to make allow the glaze to caramelise.
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.