1kg sheet ribs, cut into two pieces
100ml soy sauce
100g brown sugar
2 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoons cayenne pepper
6 garlic cloves, crushed and finely chopped
1 tablespoon fresh grated ginger
2 onions, peeled and pulped in a blender
50ml runny honey
1 tablespoon tomato purée
1 tablespoon freshly ground black peppercorns
½ teaspoon turmeric
Sesame seeds
Fresh coriander

Make a marinade of all the ingredients except the honey, sesame seeds and coriander. Pour marinade over the ribs and let them marinate for at least four hours or even overnight in the fridge.

After marinating bring the ribs and marinade up to room temperature and place on a foil lined baking sheet unless you like washing up.

Reserve the marinade.

Bake the ribs at 160°C for two hours or more.

Meanwhile, pour the reserved marinade into a saucepan, add the honey then bring to a boil to form a glaze. Set aside.

When the ribs are cooked to your satisfaction, i.e. falling of the bone then pour over the glaze, increase the heat to 180C and pop them back into the oven for 10 minutes but keep your eye on them as the glaze catches easily although a bit of burnt and caramelisation is good.

Sprinkle with sesame seeds and coriander. Serves two as a main course.

Korean Style Ribs