Chinese BBQ Spare Ribs

1. Whisk the char siu sauce, hoisin, soy, honey, Shaoxing wine, garlic, five spice, sesame oil and sugar together in a large bowl.
2. Add the ribs and turn until thickly coated. Cover and refrigerate for at least 4 hours, ideally overnight.
3. Heat the oven to 160°C. Sit the ribs on a rack over a foil-lined tray with a cup of water in the bottom — the steam stops the drips burning.
4. Roast for 45 minutes, then turn and baste with the leftover marinade. Roast for another 30 minutes.
5. Turn the oven up to 220°C. Brush the ribs with honey and roast for 8–10 minutes until the glaze bubbles and chars at the edges.
6. Rest for 5 minutes, then scatter with spring onion and sesame seeds.

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Notes:

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• The water in the tray matters — without it the sugary drips smoke out the kitchen
• Boil any leftover marinade for 2 minutes and serve it as a dipping sauce
• Char siu sauce and hoisin are both sweet, so don't add more sugar than the recipe calls for