Sticky Sesame BBQ Ribs

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.