Adam Perry Lang’s beef back ribs

Serves 4-6 Starters and mains

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Method

Whisk the soy sauce, 125ml water, sugar, hoisin sauce and crushed garlic together and add to a marinating bag.

Place the rack of ribs in the bag. If the ribs are too large, cut them in half through the meat, rather than the bone, to fit. Seal the bag, distribute the liquid and place in the fridge for 24 hours.

When the ribs are ready to cook, take them out of the bag and place them either in the basket of a large steamer, or in 2 separate smaller ones. Saving the marinade, bring it to the boil and then simmer in a small pan for 5 minutes.

Steam the ribs gently for 1 hour and 15 minutes, or until tender. Preheat the oven to 190°C/375°F/ Gas 5. When the cooking time is up, remove the meat gently from the steamer.

Place the ribs on a rack in the oven, with a pan of water underneath. Brush the rubs with half of the reserved marinade and cook in the oven for half an hour, or until the meat begins to develop a beautiful roasted brown colour.

When the ribs are cooked, remove them from the oven, brush the top sides with the remaining marinade one final time, and pop under a hot grill for a few minutes, top side up, until crisp and sizzling.

Let the ribs rest for 5 minutes, then serve, with fingerbowls and napkins.