If the ribs are in packaging, remove and leave the ribs to dry for 30 mins. Heat the oven to 160C/140C fan/gas 3. Combine the rub ingredients with 1 tsp each salt and ground black pepper. Scatter half the spice rub over each rack of ribs, rubbing it in as evenly as possible. Put the racks in a roasting tin, then set aside while you prepare the glaze.

Combine the glaze ingredients, season well, then brush this over the ribs. Roast for 2 hrs-2 hrs 30 mins, basting every 30-45 mins until the ribs are tender and the meat pulls away from the bone.