Instructions

1. Put the ribs in a pot of water and add the other ingredients. Bring to the boil and cook for an hour. Alternatively use pressure cooker and cook them for 20 minutes. Keep a cupful of the stock.
2. Drain the ribs and let them cool. This can be made well ahead, then refrigerate the ribs and stock.
3. Make the glaze:
4. Chop the shallot, garlic, ginger and chilli (if used).
5. Heat the groundnut oil in a wok and stir-fry the chopped veggies. Add the soy sauce, vinegar and mandarin juice, then scrape out the mandarin flesh and add it to the wok too. Add the pork stock and bring to the boil. Add the sugar, then reduce it until you a get a creamy mixture.
6. Tur off the heat and add the sesame oil and coriander leaves. Using a stick blender purée the mixture until smooth. Taste it and adjust it to your liking (it might need more vinegar, soy sauce or sugar).
7. Let the mixture cool and keep it refrigerated until you ‘re ready to bake or BBQ the ribs.
8. Put the ribs in a tray and coat them well with the glaze.
9. Heat the oven to 190°C or the BBQ to medium.
10. Bake or barbecue the ribs until golden, brushing them regularly with the sauce. Scatter the sesame seeds over them for the last couple of minutes of cooking.
11. Serve the ribs with the remaining sauce.