In a roasting pan place 3 to 4 kg / six or eight serving of pork ribs.
Season with the following:
2 cups stock.
One joint of sugar cane cut into spears or quarter cup palm sugar.
One medium diced onion or 3 chopped spring onion.
½ cup honey or maple syrup.
½ cup tomato sauce or eta bbq sauce.
25 mm diced ginger.
6 cloves garlic.
A few splashes Japanese vinegar.
A few splashes rice wine or sherry.
1 or 2 chillies or ½ to 1 teaspoon jerk paste.
1 teaspoon fennel seeds.
½ to 1 teaspoon aniseed.
½ to 1 teaspoon Schwan pepper.
Check for taste.
Roast at 180 c for 1 hour.
Turn once.
Glaze by heating on top of the stove or in the charcoal webber with the lid on
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