Grilled Pork Ribs with Honey Marinade

Roast the coriander seeds in a pan over medium heat without fat until they start to smell fragrant and lightly pop. Then coarsely crush them in a mortar. Mix with the remaining ingredients for the marinade (honey, tomato paste, apple cider vinegar, olive oil, Worcestershire sauce, soy sauce, and a portion of the paprika powder).

Remove the silver skin from the ribs and cut them into individual pieces along the bones. Place them in a large pot, add the celery stalks, salt, and the remaining spices. Pour in enough water to cover the ribs by about 1 cm. Bring to a boil, put on the lid, and simmer over low heat for about 1 hour until the meat is tender. Remove the ribs and let them cool slightly at room temperature.

Preheat the oven to 220 °C (top/bottom heat).