2 red chillies
1 red chilli, finely chopped
1 bunch fresh coriander, chopped
2 tbsp garlic granules
2 garlic bulbs, cut in half horizontally
6 garlic cloves, crushed
2 tbsp onion granules
1 onion, chopped
1 orange, juice only
1 bunch flatleaf parsley, chopped
1 red onion, thinly sliced
4 spring onions, chopped
2 ears sweetcorn, cut through the centre into 4 "ribs" each
2 tsp dried thyme
1 tbsp chopped fresh thyme leaves
1 tsp English mustard powder
100ml/3½fl oz brown sauce
4 fresh jalapeño chillies, chopped
2 tbsp pickled jalapeño chillies
200ml/7fl oz tomato ketchup
10 green olives, chopped
40ml/1½fl oz Worcestershire sauce
1 litre/1¾ pint beef stock
salt and black pepper, to taste
1 tbsp soft brown sugar
5 dried chipotle peppers
2 tbsp fennel seeds, ground
100ml/3½fl oz runny honey
2 tsp dried oregano
1 bunch fresh oregano, chopped
2 tbsp salt
2 tsp sweet smoked paprika
1 tsp smoked paprika
100ml/3½fl oz soy sauce
2 star anise
2 tbsp treacle
2 tbsp vegetable oil
vegetable oil, for deep-frying
100ml/3½fl oz cider vinegar
5–6 tbsp cider vinegar
4 beef ribs
2 x 500ml bottles medium cider