The night before:
Mix together the Rib Rub ingredients and coat the ribs generously with the rub. Cover and place in the fridge overnight. Any unused rub can be kept in an airtight container for a few weeks.
On the day:
Preheat the oven to 180C.
Place the ribs in a large roasting pan. Brush with the barbecue sauce and cover with foil. Cook for 1 ½ to 2 hours, basting with barbecue sauce half way through, until the meat is tender and pulls away from the bone easily (not until it falls off the bone – then it is overdone!). Up to this stage can be done in advance and refrigerated if desired, but the meat should be brought back to room temperature before barbecuing.
Preheat the barbecue to medium-hot.
Cook the ribs for 4-5 minutes each side or until caramelised and slightly charred. The vegetables for the Tomato Lime Salsa can be cooked at the same time. Transfer the ribs to a chopping board and rest, covered for a few minutes before carving. Serve with the salsa, a fresh green salad and a glass or two of Wolf Blass Red Label Shiraz Cabernet.
For the Tomato Lime Salsa:
Place the tomatoes, red onion, and chilli in a bowl. Season with salt and pepper and toss with 1 tablespoon of the olive oil until evenly coated. Place the vegetables on a medium-hot barbecue and grill for 2 to 3 minutes per side, or until slightly charred and softened. Remove to a chopping board and allow to cool slightly. Coarsely chop the grilled vegetables and transfer to a bowl. Toss through the remaining olive oil, coriander leaves and lime juice.