Ingredients

• 1.3kg pork spare ribs
• 1/2 cup honey
• 1/3 tomato sauce
• 2 tbsp hoisin sauce
• 1/4 cup soy sauce
• 3 garlic cloves, minced
• 2 tsp minced ginger
• 1 tbsp olive oil + extra for greasing
• 1 tsp chili powder

Method

1. In a small mixing bowl, add the honey, tomato sauce, hoisin sauce, soy sauce, garlic, ginger, olive oil and chili powder. Stir to combine, creating a marinade.
2. To marinate, place the ribs in a shall baking dish and pour over the marinade, turning the ribs to coat evenly. Seal completely and place in the fridge for at least 6 hours, turning occasionally. The ribs can be left to marinate overnight for more developed flavour.
3. When ready to cook the ribs, preheat the oven to 210 degrees C. Line a new baking dish with foil and pour enough water in to cover the base.
4. Brush a wire roasting rack with olive oil to grease and place in the water. The top of the rack should be above the water line.
5. Remove the ribs from the marinade and arrange on the roasting rack in a single layer. Place in the oven.
6. Reserve the marinade and place in a saucepan. Heat until boiling, then reduce heat and simmer for 2 minutes, until thick.
7. While ribs are baking, turning and baste occassionally with thickened marinade for 40-50 minutes, then remove from the oven.
8. Serve immediately.