For the marinade/sticky glaze:
• 2 tbsp honey
• 5 tbsp soy sauce
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1 tbsp chili oil
• 2 tbsp Gochujang chili paste
• 2 tbsp brown sugar
• 3 tbsp rice wine vinegar
• salt to taste
Method:
• Combine the marinade ingredients and whisk well
• Pour over the ribs and massage in well
• Marinade for 2 hours or overnight in the refrigerator if you have time
• Heat oven to 140°C
• Remove ribs from the marinade reserving the left over liquid
• Place ribs on a rack in a roasting tray and pour hot water into the tray - about halfway up the tray
• Cover tightly with foil
• Cook in the oven for 1 and 1/2 hours until very tender
• Remove from the oven and remove foil, put ribs on a board and pour out the remaining water and remove the rack from the baking tray
• Turn the oven up to 210°C
• Cut the ribs into single riblets
• Line the baking tray with foil and lay the riblets in the tray
• Baste well with the remaining marinade
• Roast in the hot oven uncovered for 20 minutes turning and basting every 5 minutes.
• Rest for 10 minutes before serving
