•  2kg American-cut pork rib racks
•  roasted vine-ripened tomatoes, to serve

marinade

•  ½ cup (125ml) hoisin sauce
•  ½ cup Shaoxing (Chinese rice wine) or sherry
•  ¼ cup (60ml) soy sauce
•  2 teaspoons sesame oil
•  2 tablespoons white sugar
•  1 tablespoon grated ginger
•  1 teaspoon Chinese five-spice powder

  Preheat oven to 200°C (390ºF). Cut the rib racks into sections of around 5 or 6 ribs. To make the marinade, combine the hoisin, Shaoxing, soy sauce, sesame oil, sugar, ginger and five-spice in a large bowl. Add ribs and mix to coat well. Cover and set aside in the refrigerator for 30 minutes to marinate.
Remove ribs from marinade, reserving marinade, and place on wire racks in 2 baking trays. Roast for 20 minutes.
Place reserved marinade in a small saucepan over high heat and simmer for 5 minutes or until thickened. After the 20 minutes, brush ribs with hot marinade and roast for a further 10 minutes. Brush ribs again and roast for a further 10 minutes or until well browned. Serve with roasted vine-ripened tomatoes and the remaining marinade.
Serves 4.