I rub in a good sprinkle of "Masterfoods piri piri seasoning", let sit for an hour or so then slow grill on a lidded barbecue.

Most meats we prefer quite rare cooked, but in this case a little more cooking helps the meat come away from the bone.

I always cover the cooked ribs with foil and rest for 5-10 mins. before serving.
An easy meal, plated with a tossed green salad and boiled spuds the seasoning really gives the ribs a lift.
mikel

There is no doubt Seamus that it is hard to beat any spicily rubbed  meat cooked over open coals.

I make up rubs based on whatever comes to mind, some turn out quite eye watering, really peps up the circulation.
I like the US site www.smokingmeat forums.com where you can pick up some great ideas on spicy meat rubs.

Tonight am doing a haunch of venison in my old Kamado.

Has been anointed with a garlic/chilli/paprika rub, will be slow cooked over open coals with some green apple tree wood for smoke infusion.
mikel