To make the glaze, stir tomato sauce, Worcestershire sauce, brown treacle sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened.

Combine the water and 2 tablespoons of the glaze in a roasting pan. Add ribs. Cover with foil. Bake at 180°C, turning once, for 2 hours or until tender. Brush the ribs with the remaining glaze.

Braai the ribs on medium coals for 4-5 minutes each side or until caramelised and slightly charred.