Matt Moran’s secret to fall-off-the-bone BBQ ribs

To prepare the pork rack, turn rack upside down so bones are facing up. Starting at one corner, carefully slide a knife under the silver skin covering the bones, then gently remove the silver skin from the rack, taking care not to cut off any meat.

For the marinade salt, combine all ingredients in a bowl. Place pork rack on a tray and rub marinade salt all over. Refrigerate for 1 hour.

Preheat oven to 190°C/170°C fan-forced. Combine onion and stock  in a medium roasting pan. Put marinated pork on top and cover with foil. Bake for 1 hour 45 minutes or until meat is tender but still on bones. Remove from oven and set aside to cool slightly.

Meanwhile, for barbecue sauce, heat oil in a small saucepan on medium heat. Cook onion for 4–5 minutes, stirring constantly, until onion starts to caramelise. Add sugar and stir until melted. Once sugar looks like a glaze, add remaining ingredients and whisk to combine. Bring to the boil and cook for 2 minutes or until sauce thickens. Season and remove from heat. Set aside to cool.

Preheat barbecue on high heat. Rub the tops of the ribs with a little oil and put top-side down on barbecue. Cook for 5–6 minutes or until caramelised. Turn ribs over and repeat to caramelise the other side.

Using a pastry brush, brush sauce onto ribs. Close the barbecue lid and cook for 3–4 minutes. Repeat this process twice more – this will allow the glaze to build up on the ribs. Remove ribs from barbecue.

Cut the ribs into individual pieces and serve with mixed salad leaves, if using.