Directions

1. Place the ribs in a large pan with half the coriander seeds, fennel seeds and black peppercorns. Add 2 litres (0.53 gal) of water and the salt and braise for 3 hours until tender, not allowing the mixture to rise above 85°C (185°F). Remove from the heat, set the ribs aside and allow to cool.

2. In the meantime, make the marinade by juicing the rhubarb and setting aside 350g (12.35 oz) juice. Take 300g (10.58 oz) of the rhubarb juice and reduce in a pan over medium heat to 50g (1.76 oz) – then stir in the reserved 50g (1.76 oz) of fresh juice. In a separate pan, reduce the balsamic vinegar to 50g (1.76 oz) and add to the rhubarb reduction. Stir in the maple syrup to finish the marinade.

3. Cut your cooled ribs into 3-4 bones per section and cover with the rhubarb marinade. Cover and place in the fridge overnight.
4. Toast the remaining half of coriander seeds, fennel seeds and black peppercorns in a hot, dry pan until fragrant. Allow to cool slightly then grind using a spice grinder or mortar and pestle.

5. Heat your Charcoal or Gas Grill, then place the ribs on a tray and sprinkle with the spice mix. Place on the grill and baste with the marinade as the ribs char, producing a lovely caramelised sticky glaze.