For the rib emulsion
1Combine all the rib rub ingredients well. Rub the ribs with the mix and set aside for at least 30 minutes, overnight if possible.
2Heat the rib emulsion ingredients slowly in a pan to melt the butter. Using a stick hand blender, blitz and season. BBQ the ribs slowly over an indirect heat at 110c-120c for four hours.
3Make a tin foil pouch, splitting the emulsion evenly between them.
4Close the pouch up, allowing a bit of air space so they can steam cook.
5Cook in the BBQ or oven at 100c for approx. three hours, depending on the bite you want.
To make the glaze
1Reduce the cider in a pan by half, add in the maple syrup and sugar, then simmer, reducing the liquid until the glaze thickens. Once reduced, add an equal quantity of BBQ sauce and set aside to cool.
1Place the ribs on a baking tray or BBQ rack, brush on the glaze and warm for around 10 minutes in the oven before serving.
Recipe by Marcus Davey