Preheat the oven to 150°C. Begin by preparing the ribs. Season the ribs with salt and black pepper and place the ribs in a baking dish, deep enough to be able to cover the ribs with stock (if you can leave for 1 hour for the salt to slightly cure the meat before moving on to the next stage). Bring the apple juice to the boil add the bay leaf and pour over the ribs. You can add a little vegetable stock if you need to submerge them. Cover the ribs and bake in the oven for 1 1/2 hours. Once cooked allow them to cool in the stock.
Make the apple and honey glaze by adding all the ingredients together and cook on a high heat until reduced by half. Blend and keep to one side.
Take out the ribs pat dry any excess cooking juices cover them all over with the BBQ sauce (they can keep up to 4 days in your fridge).
To prepare the apples and pears, mix the salt, egg white, water and thyme and place in a heat proof dish or tin foil parcel so that it is 3cm deep.
Wash and piece the skin of the apples and pears at the top of the fruit using a small knife or cocktail stick.
Arrange the apples and pears sitting upright in the salt, they are now ready for the BBQ.
To cook the ribs they are best done on a charcoal BBQ, but if you have a gas one turn it down to a low heat or if you can only have one side of the grill on, place ribs on the opposite side so they cook with an indirect heat, for the best results keep the lid on and place some fresh thyme over the flames to create a smokiness and brush constantly with the sauce. To cook the apples and pears brush them with oil and place them next to the ribs they will need to be a bit closer to the heat than the ribs and take around 15-30 minutes depending on the heat from your BBQ.
If cooking on a charcoal BBQ when the coals have turned to glowing embers move them to one side of the BBQ place the ribs on the opposite side of the grill, place the lid on and continue as for a gas grill. Cook until shiny.