Grilled Pork Ribs with Honey Marinade

Toast 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 part 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, 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).