Chinese-style spare ribs

Method

1. Heat the grill to medium. Cut the racks into individual ribs and set on a baking tray lined with non-stick baking paper. Mix the hoisin, soy, honey, cider vinegar and five spice in a small pan. Bring to the boil over a medium-high heat, then bubble for 3-4 minutes until thickened. Brush the sauce generously all over the ribs, then grill for 3-4 minutes, turning halfway through, until sticky and caramelised.
2. Heat a generous glug of vegetable oil in a frying pan. Add the spring onions, chilli and garlic, then stir-fry for 4-5 minutes until just starting to turn golden and crisp – be careful not to let the garlic burn. Use a slotted spoon to scoop out the ingredients onto a plate lined with kitchen paper to drain.
3. Divide the ribs between 2 serving plates, then sprinkle over the chilli and garlic mixture. Serve with cooked white rice and steamed pak choi, if you like.