Get them marinating!
1.5g (about 3½ pounds) free-range pork spare ribs
4 Tbsp soy sauce
4 Tbsp peeled, coarsely grated ginger
4 Tbsp brown sugar
2 hot green or red chillies, seeds removed and finely chopped
Finely grated zest 1 lemon
1 Tbsp crushed coriander seeds
6 Tbsp sweet Thai chilli sauce
4 cloves garlic, peeled and crushed
2 Tbsp olive oil
½ cup apple cider vinegar
½ cup water
1 To make the marinade for sticky chilli ribs, mix together everything except ribs and water. Stir in vinegar and water. Put ribs in a large shallow dish and coat with marinade. Cover and leave for 2-3 hours at room temperature, or transfer to the fridge and marinate 8 hours or more (if refrigerating, bring ribs to room temperature before cooking).
2 Preheat oven to 180°C (350F°). Line a shallow ovenproof dish with heavy-duty tin foil, then line this with a piece of baking paper. Fold the sides of the foil in, to form a tin foil tray; this will stop marinade oozing out and burning in the tray (and makes washing up so easy!).
3 Put in the ribs and spoon over marinade. Cover with a lid of tin foil, sealing the edges. Bake ribs for 1 hour. Remove ribs from the oven, lift off foil lid (do this carefully as there’ll be steam underneath), and turn ribs over. Replace foil and continue cooking for a further 10-20 minutes, reducing oven temperature to 150°C (300F°). Aim to end up with the ribs beautifully tender and coated with a dark golden sticky glaze. Serve hottish.
If the marinade dries up and looks set to scorch, add a little more water. If at the end of cooking the ribs are tender but have not glazed, remove foil lid, set pan over an element and let juices evaporate a little, then cook, turning ribs often, until glaze is sticky. Alternatively, glaze under a preheated grill.