Ingredients
4 garlic cloves, finely chopped
50g fresh ginger, finely chopped
8 tbsps tomato ketchup
8 tbsps hoisin sauce
4 tbsps sugar
4 tbsps dark soy sauce
4 tbsps rice vinegar
1 litre coke
3kg spare ribs, cut into pieces
2 spring onions, finely chopped, to garnish

Method
Preheat the oven to 150c.

In a deep roasting tray mix the garlic, ginger, ketchup, hoisin, sugar, soy sauce and rice vinegar until well mixed.  Slowly add 500ml of the cola trying not to fizz it up too much.  Ensure everything is fully mixed through and then add the remaining coke.

Put the ribs into the roasting tray and turn to coat in the sauce.  Cover the dish in foil and put into the oven for 3 hours, turning and recoating the ribs with the sauce every half an hour.  After the first 2 hours remove the foil and finish cooking for the final hour uncovered

To finish cooking you can either transfer to a grill pan or the bbq to finish off.  Make sure your bbq or grill are hot and then cook until charred and gorgeous, 3-5 mins per side.  Meanwhile put your sauce into a small saucepan.  If the sauce is still thin then put the sauce on to boil and cook hard while you finish off your ribs.  If your sauce is thick then just heat it over a low heat through.

To serve, brush each rib with the sauce, finishing off my pouring any remaining sauce over the ribs and scattering with the onion.

- Recipe from Chinese Unchopped, Jeremy Pang