Five-Spice Pork Ribs (Holiday Style)

• 5 cloves Garlic
• 25 g Ginger root, firm and fresh
• 2 tsp Chinese five spice powder
• 90 ml Light soy sauce
• 60 ml Shaoxing Cooking Wine
• 30 ml Rice vinegar
• 80 ml Honey
• 40 g Dark brown sugar
• 2 tsp Toasted sesame oil
• 1.2 kg Pork spare ribs, meaty racks
• 150 ml Water

1. Peel and finely grate the garlic and ginger into a large bowl. Add the five spice, soy sauce, Shaoxing wine, rice vinegar, honey, dark brown sugar and sesame oil, then stir until the sugar dissolves.
2. Cut the ribs into 2 to 3 rib portions and add them to the bowl, turning to coat well. Cover and marinate in the fridge for 60 minutes, turning once halfway through if you can.
3. Heat the oven to 160°C (320°F). Arrange the ribs in a roasting pan in a single layer and pour over all the marinade, then add the water to the pan.
4. Cover the pan tightly with foil and roast for 75 minutes, until the ribs are tender when pierced and the meat is pulling back from the bones. Remove the foil carefully to avoid steam burns.
5. Transfer the ribs to a plate with tongs. Pour the pan juices into a saucepan and simmer over medium heat for 8 to 12 minutes, stirring often, until glossy and syrupy enough to coat the back of a spoon.
6. Increase the oven to 220°C (430°F). Return the ribs to the roasting pan, brush generously with the reduced glaze, and roast uncovered for 8 minutes.
7. Brush with more glaze and roast for a further 6 to 10 minutes, until sticky and deeply lacquered, watching closely so the honey does not burn. Rest for 5 minutes, then serve with any remaining glaze spooned over.

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