Mix together the following marinade ingredients in a saucepan and heat gently (note these measurements are a guidelines only, you can pretty much make it up as you go along).

– 60ml Soy sauce                                – 30ml Oyster sauce

– 40ml Ketchup                                  – 15ml Worcester sauce

– 60ml maple syrup or honey            – 40ml sherry or red wine vinegar

– 3 garlic cloves, chopped                  – 2-inch piece, ginger, chopped

– 1tsbp salt                                        – large pinch of chilli flakes

Pour the warmed marinade into a ziploc bag and add 1kg pork spare ribs. Marinate anytime between 1hr to overnight.

Place the ribs in the oven at 180 degrees and cook for about 1 hour, basting occasionally with the marinade (which should be kept warm in a saucepan on the stove). Add a little water to the pan if it becomes too thick

Serve with a spicy garlic dipping sauce.