Fill a large pan with salted cold water and boil the ribs for 45 minutes. Set aside.
For the maple sauce, mix the maple syrup with ginger, soy sauce, garlic, sesame oil and Tabasco (or chilli peppers) in another pan and boil for 5 minutes.
Drain the ribs from the pan, pat dry and baste with the maple sauce.
Preheat the oven to 220ºC/ 200ºC fan. Colour and cook for 10-12 minutes.
Turn the oven down to 160ºC and turn the ribs over. Cook for a further 20-25 minutes.
Serve alongside the maple slaw.
Prepare the ribs the day before. Marinade overnight for flavour and convenience.
- 1kg spare ribs
- 500ml pure maple syrup
- 2 tsp ginger, minced
- 60ml soy sauce
- 2 garlic cloves, minced
- 60ml sesame oil
- Tabasco or chilli peppers, to taste