Instructions

1. Place the ribs in a large saucepan along with the star anise, garlic, onion, ginger, bay leaf and cinnamon (if using). Add enough water to fully cover the ribs.
2. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 35–45 minutes, until the ribs are tender but not falling apart.
3. Drain the ribs and allow them to cool slightly. Transfer them to a large mixing bowl.
4. In a separate bowl, mix together all the glaze ingredients except the sesame seeds. Pour the glaze over the ribs and turn them well so each piece is evenly coated.
5. Cover and marinate for at least 1 hour, or up to 12 hours in the refrigerator for deeper flavour.
6. When ready to cook, preheat the oven to 180°C or prepare a grill set to medium heat.
7. Arrange the ribs on a lined baking tray in a single layer. Roast for about 15 minutes (or grill for about 10 minutes), turning once or twice, until caramelised and slightly charred at the edges. Keep an eye on them, as the sugar in the glaze can cause them to burn quickly.
8. Sprinkle with sesame seeds before serving.
9. Serve hot with steamed rice and stir-fried greens.