Step 1
Preheat your oven to 150C conventional (130C fan-forced). Combine all the dry ingredients for the barbecue rub in a small bowl and mix well. Set aside about one-third. Sprinkle the remaining two-thirds over both racks of ribs and rub in well.
Step 2
Place each rack of ribs on a sheet of baking paper, wrap, and then enclose in a parcel of aluminium foil. Seal tightly. You may need to use two sheets per rack. Place the wrapped parcels on a large sheet tray.
Step 3
Place the tray in the centre of the oven and slow-roast the ribs for 3 hours, then open up a corner and see if you can easily pull the rib bone away from the meat with minimal effort. If yes, rewrap to keep moist and set aside until ready to grill. If not, continue cooking for a further 30 minutes.
Step 4
While the ribs are roasting, make your sauce. In a small saucepan set over medium heat, combine the butter, garlic and ginger. Saute for 2-3 minutes until the garlic and ginger have softened a little. Add the reserved rub and remaining sauce ingredients and bring to a low simmer for 8-10 minutes, stirring occasionally, until the sauce has reduced by about two-thirds and is thick and glossy. Set aside.
Step 5
When ready and cooked sufficiently, open up the parcels of ribs and add any juices to your sauce.
Step 6
Preheat an outdoor grill or your oven grill to a medium-high temperature (about 200C). Place your ribs on the grill or on a tray under the oven griller and cook for a few minutes per side until nicely charred. Once charred, leave the ribs on the grill and begin basting with the barbecue sauce. Keep cooking until the glaze really sticks to the ribs but without burning. Keep flipping and basting until the ribs are nicely glazed and charred. I like to keep a little sauce aside for the table.
Step 7
Cut into individual ribs and serve with the extra sauce.
