These ribs can be marinated overnight or cooked immediately.
In a small bowl, combine all the tropical rub spices together.
Lightly coat the rib racks in olive oil. This will help the rub to stick.
Generously apply the tropical rub to the ribs, massaging all the spices into the beef. The ribs can be cooked immediately but to infuse more flavour into the meat, place them in a zip lock bag and marinate in the refrigerator overnight.
Pre-heat the oven to 180°C/350°F. If the ribs have been marinating, remove them from the refrigerator and allow them to come to room temperature whilst the oven is heating up.
Transfer the ribs to a large baking tray, place side by side, cover tightly with tinfoil and cook in the pre-heated oven for 1 hour.
In the meantime, make the gooseberry sauce. Add the gooseberries, chilli and water to a saucepan and simmer until berries are soft. Puree the berries using a hand blender or transfer quickly to a blender.
Return to the heat. Stir in the lemon juice and zest and melt in the butter and apricot jam. Reduce on a low heat until thickened and sticky. Season with salt.
Remove the ribs from the oven, baste with some sticky gooseberry sauce and cook uncovered for a further 30 minutes or until the beef is tender and is crisping up around the edges. Keep an eye on the ribs to make sure the basting doesn’t burn.
Place the remaining golden gooseberry sauce on the table when serving and have lots of serviettes on hand for sticky fingers.