8 pounds pork ribs (as a slab)
1 cup barbecue sauce
1/2 cup honey
1/4 cup oyster sauce
1 tablespoon oregano flakes
2 tablespoons black sweet sauce
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoon sesame oil
1/4 cup water

Clean the ribs and de-fat. Remove sinew. Make shallow cuts on the surface of the meaty side (as opposed to the ribs). Combine other ingredients in a glass pyrex bowl, stirring well.

Microwave briefly at full power for 30 seconds (Caution: sauce will be hot!). This is to partially cook the sauce and infuse the flavors.

Marinate the ribs in the hot sauce, using a spoon to ensure that all parts of the pork slab are covered. Turn the ribs meaty side facing downwards (so that it is soaking in the sauce), cover the lid, and leave the sauce and ribs in the refrigerator for 4 hours (or longer, but not overnight).

When it's time to cook, remove the ribs and place in a double-layered, extra tough aluminium foil (make sure that the shinier side of the foil faces the meat).

Pour in the rest of the sauce (be generous, but not to the extent that the sauce drips out of the foil. Wrap the foil up with the ribs (and remnants of the sauce) sealed inside.

Wrap the meat by putting the edges together and rolling, then doing the same for the sides to make a leak-proof seal.

Preheat oven to 350°F (180°C) and place the foil-wrapped ribs into the oven.

Be prepared; the foil may break and some of the sauce may leak out, so line the tray with more foil if necessary or hold over a dish.

Bake for 2 hours, then remove.

Slowly open the foil. The meat will be very soft and almost melting off the bones. The sauce would have turned into a more liquid form.

Serve whole (do not cut the ribs individually) with the usual vegetables and condiments. The liquid sauce goes very well with mashed potatoes.

Submitted by: Dr Andre Leong