Barbecued British ribs

Preheat the oven to 140 ºC.
Place the sea salt, white peppercorns and bay leaves into a pestle and mortar and bash until fine or whiz in a blender, then decant into a jar.
Rub 2 tablespoons of flavoured salt over the racks of ribs, then transfer to two baking trays and cover with tin foil.
In a 25 x 30 cm high-sided tray, mix the barbecue sauce ingredients together.
Transfer all the trays to the oven for 3 hours, placing the sauce tray at the very bottom uncovered, adding a splash of water to loosen, if needed.
When the time’s up, remove the trays from the oven, adding a splash of water to each of the rib trays to deglaze.
Divide a quarter of the sauce, roughly 300 grams, between the rib trays, turning the ribs with tongs to coat, then place the ribs directly onto the bars of the oven, with the empty sauce tray directly below.
Place a small handful of whisky wood chips into a metal sieve and set them alight.
Once smoking, put the sieve into a metal bowl, place at the very bottom of the oven and smoke the ribs for 30′, or until sticky and caramelised.

Scrub the potatoes, then cook in a pan of boiling salted water for 15′, or until tender, then drain and leave to cool slightly.
Pick the dill, then finely chop with the chives, and place in a large bowl.
Slice the pickled onions, then core and finely matchstick the apple and pear, and place in the bowl.
Add the yoghurt, mustard and warm potatoes, then toss together to coat.
Taste and season to perfection.
Transfer the racks to a board and slice into individual ribs, drizzling any juices from the tray over the top.
Finely slice the radishes and sprinkle over the top, then serve with the potato salad.