Step 1

Toast the coriander seeds, star anise and cloves in a pan. Add the toasted spices and all the other aromatics to a large pan. Add the salt and water, and then bring to the boil to dissolve salt. Take off the heat and chill

Step 2

Once the brine is cool, add the ribs and brine them in the fridge for 2.5 hours

Step 3

Once brined, cut the rack of ribs into single ribs and pat dry with paper towels

Step 4

Fill a large, deep pan with a few centimetres of oil, and heat up to 180°C

Step 5

Toss the ribs in gluten free self raising flour and deep-fry for 5 minutes at 180°C. Serve drizzled with aged malt vinegar