2lb/900 g pork spare ribs
2 tbsp dark soy sauce
3 tbsp hoisin sauce
1 tbsp rice wine or dry sherry
Pinch of Chinese five-spice powder
2 tsp brown sugar
¼ tsp chilli sauce
2 garlic cloves, crushed
Cilantro springs, to garnish (optional)
Cut the spare ribs into separate pieces if they are joined together. If desired, you can chop them into 2- inch/5-cm lengths using a clever.
Mix the soy sauce, hoisin sauce, rice wine, five-spice powder, sugar, chilli sauce, and garlic together in a large bowl. Place the ribs in a shallow dish and pour the mixture over them, turning to coat the ribs thoroughly. Cover with plastic wrap and let marinate in the refrigerator, turning the ribs occasionally, for at least 1 hour.
Preheat the oven to 350OF/180OC. Remove the ribs from the marinade and arrange them in a single layer on a wire rack placed over a roasting pan half-filled with warm water. Using a pastry brush, coat the ribs with the marinade, reserving the remaining marinade.
Cook the ribs in the preheated oven for 30 minutes. Remove the roasting pan from the oven and turn the ribs over. Brush with the remaining marinade and return to the oven for an additional 30 minutes, or until cooked through. Add more hot water to the roasting pan during cooking, if required. Do not let it dry out, because the water steams the ribs and aids in their cooking.
Transfer the ribs to a warmed serving dish. Garnish with cilantro sprigs, if using, and serve immediately.