Grilled Pork Ribs

In a pan over high heat, dry roast the coriander seeds. Stir constantly. Once the seeds start to pop, transfer them to a bowl or mortar and lightly crush them. Mix with the other marinade ingredients.

Remove the membranes from the ribs and cut them along the bones into individual pieces. Place them in a pot, add celery, salt, and spices. Pour enough water into the pot to cover the ribs by 1 cm. Bring to a boil, cover with a lid, reduce heat to less than a third, and cook for 1 hour or until the meat is tender. Then remove the ribs and let them cool partially at room temperature.

Preheat the oven to 220 ˚C.