These ribs are meltingly soft with the meat falling off the bones and packed full of flavour.
2 racks of baby pork ribs, cut into separate ribs
6 tablespoons BBQ sauce
6 tablespoons honey
6 tablespoons cider vinegar
½ tsp ground ginger
¼ tsp cayenne
2 ½ tablespoons dark soy sauce
2 tablespoons tomato ketchup
Bring a large pan of salted water to the boil, add the ribs, cover and simmer for 1 hour. This will render the fat and help to tenderise the ribs.
Mix all of the remaining ingredients together in a bowl. Drain the ribs and add them to the marinade. Stir well to coat them evenly, cover with cling film and marinate for 24 hours in the fridge. During that time stir them from time-to-time to make sure they all get plenty of marinade.
Bake the ribs uncovered in a roasting dish for 30 to 40 minutes, stirring occasionally, until the marinade is well reduced and sticky, and all of the ribs are evenly coated.