Cut the ribs into individual potions (about 4 – 6 ribs each) and place in a large saucepan.
Cover with chicken stock and if you like, add any or all of the optional seasoning that you fancy and to taste.
Bring to a boil, cover and reduce heat. Simmer for 45 to 60 minutes or until the meat is tender.
Drain and place the ribs in an oven roasting pan.
Reserve the stock, it makes a terrific smoky soup.
Brush the ribs liberally with some oil and roast at 200 ºC for 30 minutes or until lightly crisped and golden, basting with oil once in a while.
Whisk together 65 ml of the oil, oyster sauce and honey.
Roast the ribs a further 15 to 20 minutes or so, often brushing them with lightly the sauce and turning them every few minutes until they are richly glazed, sticky-yet-juicy and glossy.
Remove from the oven, garnish to your heart’s content and pass around a basket containing small, warm, wet towels.Chef's hint
Don't turn your attention away while the ribs are roasting.
The sugars in the honey in the basting sauce will cause your ribs to cook to a deep charcoal color, not very appetizing-looking!
Reprinted with permission of I Love Cooking.
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