Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.

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