For the dry cured ribs
4 tbsp sea salt
1 tbsp garlic powder
1 tbsp celery salt
1 tbsp cracked black pepper
1 tbsp ground ginger
1 tbsp crushed coriander seeds
2 tsp chilli powder
1 tbsp dried herbes de provence
1 tbsp smoked paprika
1 x 3.5kg/7lb 10oz short rib of beef on the bone
For the barbecue glaze
200g/7oz dates, roughly chopped
250g/9oz drained pickled onions, roughly chopped
570ml/1 pint stout
3 tbsp English mustard
2 tbsp Worcestershire sauce
300ml/½ pint apple juice
3 tbsp clear honey
3 tbsp black treacle
3 tbsp golden syrup
1 tbsp Tabasco
1 tbsp tomato purée
3 tbsp soft dark brown sugar