For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents.
Fat means that the ribs have a good flavour so look for marbling throughout the meat and the ribs should be a pink-red colour. The key to good ribs is to marinate them well and cook them slowly ...
Baby back ribs are smaller and leaner than meaty, fattier spareribs and make for a more tender and slightly less messy bite. In this recipe, baby back ribs get a double infusion of flavor ...