Braised sticky pork ribs

Method

1. In a dry frying pan, toast the fennel, cumin and coriander seeds and the peppercorns for 30 seconds. Crush coarsely in a pestle and mortar.
2. Heat the oil in a frying pan, then gently fry the onion for 10 minutes. Add the crushed spices with the garlic, chillies and star anise, then cook for another 2-3 minutes.
3. Transfer to a food processor and blend to a paste. Add the remaining ingredients (except the ribs), season with sea salt and mix well.
4. Put the ribs into a large bowl, then pour over the marinade. Rub to coat, cover with cling film, then transfer to the fridge to marinate overnight.
5. Preheat the oven to 110°C/fan 90°C/gas ¼. Put the ribs into a roasting tray, reserving the marinade. Cover the tray with foil, then cook for 6-7 hours or until the meat is really tender and falling off the bone. Meanwhile, bubble the marinade in a small pan over a medium heat for 2-3 minutes until reduced and thickened, then use to baste the ribs regularly.
6. Remove the tray from the oven and cut between the bones of the rib rack to create individual ribs. Turn up the oven temperature to 220°C/fan200°C/gas 7, then cook for 10 minutes more, turning, until sticky.