• 2kg baby back or pork loin rib racks, cut into blocks of 4
• 50ml soy sauce
For the marinade
• 100g soft brown sugar
• 100ml Shaoxing wine or dry sherry
• 100g ginger , peeled and finely grated
• 3 garlic cloves , peeled and crushed
• 200ml tomato ketchup
• 1 tbsp Dijon mustard
• 100ml soy sauce
1. Put the ribs in a large saucepan and cover with cold water (Pic 1). Add the soy sauce and gently bring to a simmer. Simmer for 15 minutes, take the pan off the heat and leave to cool for half an hour in the liquid.
2. Meanwhile make the marinade by putting the brown sugar and Shaoxing wine or sherry in a small pan and heat gently until the sugar has melted.
3. Add the ginger and the garlic and cook gently for 10 minutes (Pic 2). This will take away the rawness of the garlic. Add the rest of the marinade ingredients and give a good stir until everything is incorporated. Simmer for a couple more minutes then pour into a bowl and leave to cool.
4. Take the ribs from the pot and, while still warm, brush all over with the marinade (Pic 3). Refrigerate the remaining marinade for later on. Pack the ribs in a large tray or dish and put in the fridge. Leave overnight if you can, otherwise 2-3 hours will be OK.
5. Heat the barbecue. When the coals have died down but are still glowing, lay the ribs curved side down on the grill. Cook until colored then turn, brush with more marinade and cook for 5 minutes. Turn, brush again and keep on cooking, they will take about 20-30 minutes to become sticky and burnished.
6. To cook in the oven put the ribs in 1 or 2 large roasting trays curved side up. Heat the oven to 220C/fan 200C/gas 7. Roast for 30-40 minutes, brushing with marinade a few times during the cooking time.