For the marinade
- 300ml (½ pt) tomato ketchup
- 300ml (½ pt) soy sauce
- 125g (4½ oz) clear honey
- 5cm (2”) piece fresh ginger, peeled and finely grated
- 4 cloves garlic, crushed
- 5 tbsp dry sherry
- 1 tsp ground star anise
- 1 tbsp chopped rosemary
- Put all the marinade ingredients in a large shallow dish, then mix thoroughly to combine. Add the ribs and turn them in the mixture to coat evenly. Cover and leave to marinate in a cool place for 2 to 4 hours, or in the fridge for up to 24 hours.
- Put the ribs in a large, deep saucepan (you may have to split the sheet of ribs in half to fit). Pour over the marinade and add just enough water to cover the ribs completely. Bring to a simmer, then cover and cook over a medium heat for about 1 hour, until completely tender.
- Remove the ribs from the heat and transfer to a large, shallow, non-metallic dish. Allow the ribs to cool in the marinade, then chill until ready to put on the barbecue. They can be kept in the fridge for up to 24 hours.
- When ready to use the ribs, carefully scoop off the fat from the top of the mixture and discard, then allow the mixture to come back to room temperature.
- Drain off all the marinade and pour some into a large, wide saucepan. Cook it over a medium heat, stirring occasionally, until reduced to a sticky coating consistency.
- Set the ribs on the barbecue grill over a medium-high heat and cook for 8 to 10 minutes each side, occasionally basting or painting the ribs with the reduced marinade until lightly charred. To serve, cut into single ribs and arrange on a large platter.