Ted Berner’s sticky Chinese ribs

Serves 4-8

You will need:

1 full rack of free-range pork spare ribs, ask your butcher to cut in to individual ribs

For the sauce you will need:

125ml hoisin sauce 125ml plum sauce 50ml oyster sauce 1 tablespoon sesame oil 25g fresh ginger, finely grated Juice of half a lemon 50g fresh coriander, stalks and leaves, finely chopped More coriander leaves to scatter on at the end 1 Cut your meat into individual ribs if your butcher hasn’t already done so. 2 Make the sauce by mixing together the hoisin sauce, the plum sauce, and the oyster sauce with the sesame oil, the ginger, the lemon juice and the chopped coriander. Place in a sealable container or a large bowl and mix in the ribs, rubbing the sauce in well. 3 Cover and place in the fridge to marinade for at least 24 hours and up to 48 hours if possible. 4 Preheat the oven to 180°C, 360°F, Gas 4, and light the barbecue. Place the ribs with all the marinade in a large baking tray. Place in the oven and cook for 30 minutes. After 30 minutes, pour off the excess sauce and place it in a saucepan. 5 Place the ribs on a medium-hot barbecue and cook for about 20 minutes or until golden brown. This could also be done in the oven. 6 As the ribs are finishing, place the saucepan of sauce over a medium heat, uncovered, and cook for about 10-15 minutes until reduced by about a half. 7 To serve, remove the ribs to a plate and pour over the sauce with some more coriander leaves over the top.