Sandy Tang says, “This recipe features my go-to marinade for spare ribs and it’s so easy to make. Simply combine the ingredients, marinate your ribs, and pop them into the fridge to soak up the juices overnight. Serve with Asian slaw as a fresh, crunchy side.”

Serves: 2
Preparation Time: 5min
Cooking Time: 40min

1. Combine the Lee Kum Kee Seasoned Rice Vinegar, Oyster Sauce, Premium Light Soy Sauce, Premium Dark Soy Sauce, garlic, ginger, honey, Shaoxing wine, cornflour and sesame seeds with the ribs. Leave overnight to marinate in the fridge.
2. Preheat oven to 200°C / 180°C / gas mark 6.
3. Place ribs onto the baking tray and bake for 40min until cooked through.
4. Mix sesame oil and sriracha mayonnaise to taste with the shredded cabbage and carrot.
5. Serve the meat with rice and the Asian slaw, garnished with sesame seeds.