• 1 kilo (2.2 pounds) pork ribs, organic and/or from a provider you trust
• 4 tbsp. hoisin sauce
• 4 tbsp. oyster sauce
  
• 2 tbsp. soy sauce
• 2 tbsp. rice wine (Mingou recommends Shao Hsing Hua Tiao Chiew; I used a Japanese cooking sake)
• a thumb-sized knob of fresh ginger
• 3 scallions
• 2 tbsp. runny honey

Start marinating the meat the day before. Cut the ribs in about 6 equal pieces. In a medium bowl, combine the hoisin sauce, oyster sauce, soy sauce and rice wine. Add the meat and turn the pieces to coat well. Cover with plastic wrap and place in the fridge.

The next day, remove the meat from the fridge about an hour before baking, and preheat the oven to 180°C (360°F).

Transfer the meat and marinade to a baking dish large enough to accommodate the meat in a single layer. Slice the ginger in thin slices (scrub it first, but don’t bother peeling it), mince the scallions, and add to the dish. Cover the dish loosely with foil.

Insert the dish in the oven and bake for 2 hours, turning the meat regularly and basting it with its juices. Remove the foil after the first hour, turning the meat more frequently for even browning.

Brush the meat with the honey and return to the oven for another 10 minutes.

Slice the meat between each bone, and serve over steamed rice (I generally make 120ml or 1/2 cup uncooked rice per person), with a cucumber salad.