Combine all ingredients (except ribs,) in a bowl and mix thoroughly.
Immerse the ribs into the marination then place in the fridge for at least 2 hours (overnight is best.)
Remove the ribs from the marinade and allow to come to room temperature before placing on a baking tray and roasting at 180C for 20 minutes. Baste with the reduced marinade (see no.4), then return to the oven for another 10 minutes.
Put the marinade into a saucepan, add about 100ml of water and bring to a boil, use to baste the ribs and serve as a dipping sauce.