Place the ribs into a large saucepan or pot and cover with water.

Then cook on a low heat so the water is simmering for at least an hour or until the meat has become tender.

Once the meat is cooked remove the ribs from the water and place them in a shallow dish and set aside whilst you make the marinade.

To make the marinade place the maple syrup, sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard into a saucepan.

Place on the hob and bring to the ingredients to the boil before then reducing the heat down and cooking for five minutes.

Make sure that you stir the sauce frequently then allow to cool slightly before then pouring it over the ribs.

Now place the ribs in the dish covered in the sauce in the refrigerator for 2 hours to marinate.

You will be cooking the ribs on an indirect heat on the grill so make sure that it is hot enough.

Once the barbecue has heated up sufficiently remove the ribs from the marinade and place them on the lightly oiled barbecue grill.

Any marinade left over should be put into a saucepan and boiled for a few minutes.

The ribs should only need to remain on the barbecue for around 20 minutes.

During this time they should be turned frequently and brushed with the cooked marinade often until the ribs have become nicely glazed.

Divide up the ribs into manageable portions and serve to your guests.