This dish has always been a crowd-pleaser, and it has the added advantage of being fairly easy to prepare – great for lazy summer Sundays. It is full of robust flavours, and barbecuing the ribs releases a mouthwatering aroma.

Ask your butcher to cut the pork ribs into manageable pieces for you. You will need to start this recipe a day ahead.

1.5 kg pork ribs, chopped

2½ tablespoons soy sauce

1 tablespoon fish sauce

3 teaspoons annatto oil

6 garlic cloves, roughly chopped

3 cm knob of ginger, roughly chopped

4 red Asian shallots, roughly chopped

1 long red chilli, chopped

1 tablespoon brown sugar

2 teaspoons five-spice powder

½ teaspoon freshly ground black pepper

2 star anise, crushed

1 cinnamon stick, crushed

Place the pork ribs in a shallow tray. Combine all of the remaining ingredients in a bowl, then pour over the ribs. Cover with plastic wrap and marinate in the refrigerator for 8 hours or overnight.

Remove the ribs from the refrigerator about 30 minutes before you are ready to cook them.

Steam the ribs on a steaming rack over boiling water for 45 minutes.

Meanwhile, heat a barbecue or chargrill. Cook the ribs on the hot grill for 15 minutes, or until grill lines appear and the meat takes on a deep golden colour.