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Method

1. To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool.

2. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes.

3. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well.

4. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve.

5. Preheat the oven to 140C/120C Fan/Gas 2.

6. Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest.

7. Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic.

8. Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges.