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You’ll need a large pan (with a lid) to cook them in – I use one of 35cm diameter – as, unless you can more or less fit the ribs into one layer, the liquid they cook in won’t cover them sufficiently.

If you don’t have a pot big enough, then use a large roasting tin and cover tightly with foil.● Cover with a layer of baking parchment or greaseproof paper, tucking it in tightly to seal as best you can, before putting on a lid, or cover the top of the pan with foil and seal the edges securely.

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Cook in the oven for 4-4½ hours: the meat should be tender and starting to come away from the bones.● Transfer the ribs to a vessel that will fit in the fridge later to cool, and then tenderly remove as many of the bones as possible, before covering and refrigerating for at least 1 day, or up to 3 days.● Before you reheat them, remove the hard layer of fat that will have formed on the top (I do this with my hands, encased in a pair of disposable vinyl gloves, CSI-style), transfer to a large ovenproof dish that you can also serve the ribs in – I use a ceramic dish measuring 28 x 26 x 8cm just because I like the way its shape mirrors the cubes of meat – and reheat, covered with foil or a lid, depending on what you’re cooking in, at 200C/gas mark 6 for 1 hour, or until piping hot.● Scatter some finely chopped chilli and chopped fresh coriander over the ribs on serving, and put some lime wedges on the table so that everyone can squeeze this sour juice into their rich, sweet stew, to taste, on eating.

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