Ribs are one of the most delectable foods on earth. Kissed by fire and lathered in sauce, if you don't get it all over your face and hands you're not eating it right.

Sticky Plum Spare Ribs

Serves 4

1.5 kg American style pork spare ribs

3/4 to 1 cup plum jam

1/4 cup sweet chilli sauce

1 tablespoon grated fresh ginger

3 tablespoons soy sauce

3 tablespoons semi-dry or dry sherry

1/2 teaspoon crushed pepper

4 star anise

Add ribs to a large saucepan of boiling water and simmer uncovered for about 10 minutes or until cooked through. Drain and pat dry.

Transfer the ribs to a large shallow dish to cool. 

Meanwhile, combine all other ingredients in a small sauepan and stir over medium heat until the jam is melted. Stand approx 30 minutes after removing star anise. Brush ribs all over with sauce marinade, cover and refrigerate 3 hours or even better - overnight.

Ribs can be cooked on a griddle pan, barbeque or grill to reheat. Plan curved side up and cook until brown. Turn ribs and keep brushing with remaining jam mixture. Cook until tender.