1: In a large mixing bowl, whisk together the tamarind paste, garlic, sugar, turmeric, chilli powder, mustard seeds, pepper and salt. Pour in the dark ale and mix thoroughly. Place the trimmed racks in a large, shallow bowl or roasting tin and pour on the marinade. Roll the ribs around in the marinade, making sure that they get completely covered. Cover with cling film and place in the fridge for at least 2 hours, but overnight is better.

2: Preheat the oven to 180°C/Gas Mark 4.

3: Lift the ribs out of their marinade. Reserve the marinade because you will use it to baste the ribs as they cook. Place an ovenproof cake or cooling rack over a roasting tin and put the ribs on top. This will allow the hot air to circulate and fat to drip down.

4: Pop the tray into the oven and roast for 15 minutes. Turn the ribs over and baste them with the remaining marinade. Repeat this process 2 or 3 more times – the ribs will take about 45–60 minutes to cook. When cooked, the meat will begin to ease back from the ends of the bones. Take the ribs out of the oven and leave to rest for 5–10 minutes before serving.

5: While the meat is resting, place the iceberg lettuce in a bowl with the chopped coriander. Season and mix with the lemon juice and rapeseed oil. Serve with the ribs.