Sticky, delicious goodness that must be eaten with your fingers. Team with a side of steamed rice, if you like. For the best result, braise the ribs the day before and leave in the braising liquid in the fridge overnight.

BRAISED RIBS
2 litres water
375 ml soy sauce
375 ml Shaoxing rice wine
3 garlic cloves, crushed
1.5 cm piece fresh ginger, finely sliced
3 spring onions, white parts only, finely chopped
80 g rock sugar
1 cassia bark stick
2 star anise
2 kg pork baby back ribs

PORK SAUCE
1 tablespoon vegetable oil
5 mm piece fresh ginger, finely chopped
1 garlic clove, finely chopped
75 ml black rice vinegar
75 ml light soy sauce
10 ml dark soy sauce
75 g caster sugar
20 ml sesame oil
60 ml chicken stock

TO SERVE
4 long thin (Japanese) eggplants
2 tablespoons grapeseed oil
7 g (¼ cup) coriander leaves
Steamed white rice (optional)

TO MAKE THE BRAISED RIBS
Put all the ingredients except the ribs in a large stainless steel saucepan. Bring to a simmer over a medium heat, then reduce heat to low and cook gently for 15 minutes. Add the ribs and simmer for about 1½ hours, or until fork tender but not falling off the bone. Leave the ribs to cool in the braising liquid then transfer to the fridge until ready to use.

TO MAKE THE PORK SAUCE
Heat the oil in a wok or frying pan over a high heat. Fry the ginger
and garlic until fragrant, then reduce the heat to medium and add the
remaining ingredients. Simmer for 2 minutes then set aside.

TO SERVE
Preheat the oven to 190°C. Remove the ribs from the braising liquid
and pat dry. Cut the ribs into pairs, then coat with the pork sauce. Arrange on a baking tray and place in the oven. Cook for 20–30 minutes, turning every 5 minutes, or until hot and glazed.

Meanwhile, cut each eggplant in half lengthways and slice into 4 cm
pieces. Toss the eggplant in the grapeseed oil and pan-fry over a medium heat for about 8–10 minutes or until cooked and golden. Transfer to a serving platter.

Stack the ribs on the platter alongside the eggplant, spooning over any excess pork sauce. Scatter the coriander leaves around the platter and serve with steamed white rice, if using.