Preparation: 15 min
Cooking time: 55 min
Separate the ribs, taking each one off from the rest. Cook over medium heat in 10 cups (2 ½ L) of water, with the onion, nutmeg, bay, thyme and salt, for 45 minutes. Drain and set aside. In a bowl, mix the mustard and tamari sauce. Add the ketchup, parsley, and coriander. Mix well. Braise spare ribs with this mixture, then coat in bread crumbs, and grill them on the barbeque for 2-3 minutes or in the oven on broil for 4-5 minutes.