Heston's Midwest baby back ribs

Try Heston's brined pork loin ribs marinated and cooked in a delicious barbecue sauce.  A fabulous dish fit for an alfresco feast.

Serves: 4-6 (sharing)

Ingredients

For the brine

2 litres water
200g salt
2 packs essential Waitrose British Pork Rack Of Loin Ribs

For the marinade

100g golden caster sugar
60g white wine vinegar
35g Dijon mustard
3/4 tbsp smoked paprika
1/4 tsp ground allspice
40g honey
500g tomato ketchup
25g Worcestershire sauce
500g Heston from Waitrose Chicken Stock

Method

1. For the brine: heat 1 litre of water in a large pan and bring to the boil.  Add the salt and whisk until fully dissolved.  Remove from the heat and pour in 1 litre of cold water.  Allow to cool completely.

2. Pour this brine into a large plastic container, add the ribs and cover with the lid.  Place the ribs in the fridge for 1 hour.

3. Mix all of the marinade ingredients together (except the stock) and place in a bowl.  Drain the brined ribs and transfer to the marinade, making sure they are well coated in the marinade.  Leave to marinate for at least 1 hour.

4. Transfer the ribs into a wide shallow pan with the marinade and add the stock.  Over a medium heat, allow this to come to a boil and reduce to a simmer.  Cover and cook for 1 hour or until tender.  Remove the ribs and bring the marinade to the boil and reduce to a thick sauce consistency.

5. Before serving, place the ribs on a hot barbecue for 5-10 minutes, brush regularly with the thickened marinade.  Serve the ribs topped with the sauce.