1. Rinse ribs, remove membrane, prick with fork, cut into individual ribs.
2. Mix soy sauce, honey, sweet chilli sauce, ground ginger, crushed garlic, pepper, and salt. Coat ribs in marinade, refrigerate 1 hour.
3. Arrange in deep roasting tin, roast at 180°C 10 minutes, turn, roast 10 more minutes.
4. Pour remaining marinade over ribs, cover tightly with foil, return to oven 45–60 minutes until tender and caramelised. Garnish with parsley.
Ingredients
Red Wine Pairing
Zinfandel (California)