½ cup hoisin
½ cup ketchup
½ cup sriracha chilli sauce (or any spicy sauce you prefer)
1kg rack of pork spare ribs, cut into individual ribs
Preheat the oven to 120°C.
Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
Remove the ribs from the oven. Turn the oven up to 200°C.
Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins!