About this recipe:This is a great recipe which has always gone down well at our bonfire parities and also makes a casual Saturday supper when served with jacket potatoes and peas. They would also be a good addition to a summer barbecue. I am a "chuck it in and hope" kind of cook, so please adjust the amounts of any ingredients as you see fit.
In an ovenproof dish combine the honey, fish sauce, tomato purée, mustard, five spice, and chilli powder, if using. Add seasoning to taste then cover the ribs in the marinade and leave for at least two hours in the fridge, the longer the better.
Preheat the oven to 160 C / Gas 2/3.
Halve the garlic cloves lengthways and place between the ribs. Toss in the sage leaves.
Bake uncovered in the preheated oven for about 90 minutes. Increase the oven temperature to 220 C / Gas 7 and cook for a further 10 minutes to caramelise the marinade, taking care to not let it burn. The ribs should be tender and no longer pink in the centre. Remove from the oven, tuck a large napkin over your white shirt, grab plenty of kitchen roll and enjoy!