Heston's Midwest baby back ribs

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.