The celeriac remoulade

1 small celeriac peeled and finely shredded

1-2 tablespoons of mayo

1 tbs whole grain mustard

Combine all of the above and season to taste…that’s it!

2 sides of pork baby back ribs – fresh and unsalted

The Dry Rub
1 tbs smoked paprika
1 tbs garlic salt
1 tbs dried coriander leaf
1 tbs dried oregano
1 tbs crushed black pepper
1 tps cumin power
1 tps sugar
1 tps cayenne pepper

Mix all of the above well and liberally cover the pork ribs, pat it into the meat then cling and sling in the fridge. The cling will make the meat sweat allowing the dry rub to get well into it. Leave for as long as you can – I leave mine for a minimum of 24 hours.

The Bar B Q sauce
2 tbs ketchup
1 tbs brown sauce
1 tbs tomato puree
1 tbs mustard powder
3-4 cloves garlic crushed
1 tbs dark soy sauce
1 big squirt honey