Sticky, smoky, fall-apart pork ribs

Preheat oven to 150°C. Arrange ribs flat in a large roasting pan and scatter over garlic, peppercorns and fennel seeds. Pour over enough boiling water to cover, then tightly cover pan with foil. Bake for 2½ hours.

Meanwhile, put mustard powder, sugar and barbecue sauce in a small saucepan over a medium heat and bring to a simmer, stirring occasionally. Set aside.

Remove ribs from oven and increase oven to 180°C. Transfer ribs to a second roasting pan. Discard liquid. Brush with a little of the mustard sauce mixture and return to oven.

Bake for 20 minutes, then brush again with a little of the sauce mixture. Bake for a further 10 minutes, then serve ribs with remaining sauce on the side.

TIP: Partial to a little heat? Add a pinch (or more) of dried chilli flakes to create smokin’ hot ribs.