Basic dry rub

Quick barbecue sauce

Honey bourbon sauce

1. On a work surface, with the help of a piece of paper towel, remove the white membrane from the underside of the ribs (see note). Sprinkle the ribs on both sides with the dry rub and rub well to distribute it evenly over every surface. Let marinate for 15 minutes.
2. Preheat the grill, setting the burners to high. Oil the grate.
3. Grill the ribs for a few minutes per side and remove from the heat. Wrap each rack of ribs in two layers of aluminium foil, making sure the foil is completely sealed.
4. Turn off the burners on one side of the grill. Place the meat on that side so it cooks with indirect heat. Close the lid and cook for 2 hours, or until the meat is very tender, maintaining a grill temperature of 400°F (200°C). Serve with the honey bourbon sauce on the side. Basic dry rub In a coffee grinder or mortar and pestle, grind the peppercorns, coriander seeds and salt. Add the remaining ingredients. The basic dry rub will keep for 3 months in an airtight container at room temperature. Quick barbecue sauce In a small pot, combine all of the ingredients and bring to a boil, stirring with a whisk. Add pepper to taste. Let simmer for 5 minutes. The quick barbecue sauce will keep for 10 days in an airtight container in the refrigerator. Honey bourbon sauce In a small pot, combine all of the ingredients and bring to a boil, stirring with a whisk. Add pepper to taste. Let simmer for 10 minutes, stirring occasionally. The honey bourbon sauce will keep for 10 days in an airtight container in the refrigerator.