Ian Parmenter’s sticky spare ribs

Method

1. Cut pork into pieces. Mix up the marinade ingredients and toss pork with the marinade and leave in the refrigerator for at least an hour, or overnight.
2. Before cooking, drain the ribs, reserving the marinade.
3. Heat 1 tablespoon of oil in a large wok or frypan, fry ribs in batches for 3–4 minutes or until browned.
4. Place ribs on a rack in baking tray with a centimetre or so of water in the bottom, and bake in 200°C oven for 20 to 25 minutes, basting every 5 minutes.
5. Heat up any remaining marinade and serve separately.
6. Garnish with mint and spring onions if desired.