Total time: About 3 hours 15 minutes, plus marinating time Serves 6
1 rack spareribs
20g(1 1/2tbsp), 7g (1/2tbsp)salt, divided
6g (1 1/2tsp) Black pepper
40g (1/4cup) plus 20g (1 1/2tbsp) mesquite flour, divided
30ml (2tbsp) olive oil
2 onions, peeled and sliced into ¼-inch rings
Juice and grated zest of 2 oranges
Juice and grated zest of 2 limes
3g (1tbsp) dried oregano
1 chilli pepper, seeded and roughly chopped
14g (1tbsp) chopped ginger
45g (1/4cup) brown sugar
60ml (1/4cup)dark rum
180ml (3/4cup) coconut milk
1oz (2tbsp) Dijon mustard
1. Peel the silverskin from the spareribs, then rinse, pat dry and place in a large, nonreactive baking dish. In a small bowl, combine 20g (1 1/2tbsp) salt, the pepper and 20g (1 1/2tbsp) mesquite flour. Massage the rub into the ribs along with the olive oil. Cover with plastic wrap and refrigerate for 2 to 4 hours.
2. Heat the oven to 130C. Place the onions on the bottom of a large roasting pan and place the ribs on top of the onions.
3. In a food processor or blender, blend the juice, zest, oregano, chilli, ginger, brown sugar, dark rum, coconut milk, mustard and the remaining 7g (1/2tbsp) salt and 40g (1/4cup) mesquite flour. Pour the marinade over the ribs, and cover the roasting pan with heavy foil.
4. Place the ribs in the oven and cook for 2 1/2 to 3 hours, until the meat is tender and curled away from the ends of the ribs (you should see about one-half inch of bone at the end of each rib). If finishing them on the grill, save the drippings for basting. The ribs can be prepared to this point and refrigerated for up to a day (warm them in the same pan, covered, for about 20 minutes at 100C before finishing).
5. To finish the ribs in the oven: Remove the cover from the pan and cook the ribs an additional 20 to 30 minutes (at 130C), so the ribs form a “crust” on top. Serve immediately.
To finish the ribs on the grill: Heat a grill over medium heat. Oil the grill, and then grill the ribs for 10 to 15 minutes, turning every 5 minutes and basting with the pan drippings, to caramelise the outer skin and get a good “crust.” Reduce the heat if the ribs start to burn. Serve immediately.