Remove the membrane: The membrane doesn’t break down during cooking, so for fall off the bone ribs, you need to remove it:
Turn the ribs bone side up. Using your fingers, or a sharp knife if it’s fiddly, find the edge of the thin membrane at one end of the rack. Once you can get hold of enough to give you a firm grip, pull the membrane off in one go from the whole of the back of the ribcage. Alternatively, ask your butcher to do it for you.
Marinate before cooking: Marinating the ribs overnight or for up to 24 hours will give plenty of time for those sweet, smokey flavours to steep into the meat. Make a dry rub with a blend of sugars and spices for the best results. Rub the marinade over the meat then wrap it tightly in foil and put it into the fridge until you’re ready to cook.
Cook low and slow: Put the foil-wrapped ribs onto a baking tray and into an oven set at 120C. Cook for 4 hours, at which point the meat should be falling off the bone.
Make your own special sauce: Cook off onions and garlic, along with any chilli, on a low temperature until they’re very soft. Add in black treacle, vinegar, and your choice of extra ingredients - ketchup, mustard and fruit juices all work well. If you’re cooking in an oven rather than over coals, add in something with a smokey flavour - like paprika or chipotle. Reduce the mixture to a thick, glossy BBQ sauce. Use this to baste your ribs once they’re soft and succulent.
Finish under a high heat: Turn the oven up to 220C. Baste the ribs, then put back into the oven, uncovered, for 5-10 minutes until crispy.