Maple-glazed pork spare ribs

You can cook these ribs either in the oven or on the barbecue, but either way they are great for summer entertaining.
Serves 6-8

2 x 1.3kg/3lb racks of meaty pork ribs

For the dry spice rub:
2 tbsp paprika
2 tsp salt
1 tsp freshly ground black pepper
1 tsp caster sugar
1 tsp dried oregano
1/2 tsp dried thyme

For the maple syrup glaze glaze:
150ml/5fl oz maple syrup
º tsp cayenne pepper
_ tsp salt
_ tsp freshly ground black pepper
2 garlic cloves, crushed
2 tbsp tomato puree
1 tbsp Dijon mustard
2 tbsp lemon juice

Mix together the ingredients for the spice rub. Put the racks of ribs, one at a time, onto a large baking tray and sprinkle evenly on both sides with the spice rub mixture. Cover with clingfilm and set aside in the fridge for at least 4 hours and up to 24 hours.
For the maple syrup glaze, mix all the ingredients together in a bowl and set to one side.
If you are using the oven, preheat it to 190C/Gas Mark 5. If you are using a gas barbecue, light it 10 minutes beforehand, then lower the heat to medium, and turn off the middle burner for indirect cooking.
Either lay the ribs in a large, foil-lined roasting tin, or on the bars of the barbecue and cover with the lid, and roast for 50-60 minutes until tender, turning them over half way through.
Pour away any excess oil from the roasting tin. Brush the ribs generously with some of the glaze and cook for another 10 minutes. Turn them over, brush with more barbecue glaze, and cook for another 10 minutes. Repeat once more if necessary until they are nicely caramelised and sticky.
Lift the ribs onto a board, brush once more with the remaining barbecue glaze, cover with foil and leave to rest for 10 minutes. Cut between the bones with a large sharp knife into separate ribs and serve, with plenty of finger bowls, napkins, some coleslaw and baked potatoes.