Get started: Trim and finely slice the spring onions, and put the green part aside in a bowl for later. Slide the white part into a separate bowl. Pour the honey and tamari into the bowl with the white onion, sprinkle in a good pinch of seasoning and stir well.

Place the pork racks into a roasting dish and rub with half of the marinade. Leave out of the fridge for at least 30 mins to come to room temperature.

Cooking indoors: Preheat your oven to 160C / Fan 140C / Gas 3. Cover the roasting dish with foil and slide the pork into the oven. Cook gently for 90 mins, or until the meat is soft and starts to pull away from the bone.

Raise the oven temperature to 200C / Fan 180C / Gas 6. Spoon away any fat that has collected in the roasting tray. Spoon the remaining marinade over the pork ribs, tossing to make sure that all surfaces are covered.

Return to the oven for 10 mins, then turn over and cook for a final 10 mins, or until the outside of the meat is golden and sticky. Remove the ribs from the oven and allow to rest for 20 mins.

Halve the red chilli, flicking out the seeds and pith for less heat. Finely slice. Sprinkle the sesame seeds generously over the ribs, followed by the sliced chilli and the remaining spring onion.

Cooking outdoors: Preheat your oven to 160C / Fan 140C / Gas 3. Cover the roasting dish with foil and slide the pork into the oven. Cook gently for 90 mins, or until the meat is soft and starts to pull away from the bone.

Light your barbecue and bring to a medium-high heat. Spoon the remaining marinade over the pork ribs, tossing to make sure that all surfaces are covered. Transfer the ribs to the grill and finish for 2-3 mins on each side, until the outside is golden and sticky. Transfer the ribs to a side plate and allow to rest for 20 mins.

Halve the red chilli, flicking out the seeds and pith for less heat. Finely slice. Sprinkle the sesame seeds generously over the ribs, followed by the sliced chilli and the remaining spring onion.

Know your grill: When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off.

Get ahead with ribs: Give the marinade some extra time to work it's way into the ribs by starting the initial process the night before. Then simply remove from the fridge 30 minutes before cooking.

Next week in the Summer Roast Box: Chimmichurri Spatchcock Chicken. Smoky succulent chicken, smothered with tangy, herby Argentinian salsa as soon as it's ready from the grill.

What better than barbecued chicken you say? A barbecued chicken sat next to an Asparagus and Soft-boiled Egg salad. That's what. And our Super Salad next week delivers not only that, but a Piyaz with Fennel and Onion to complete your outdoor (touch wood) spread.

Get 10% off selected summer wines when you order this box. Charred chicken, tangy salsas and summer spreads are made better with an ice cold organic Gavi.