Step 1

Place all the marinade ingredients in a blender or small food processor and whiz until smooth. Transfer to a large, shallow bowl, add the ribs and turn to coat. Cover and place in the fridge to marinate for 1 hour or, for best results, overnight.

Step 2

Preheat the oven to 170°C.

Step 3

Place the ribs in a large, flameproof roasting pan or casserole in a single layer. Add the light soy sauce, sugar, stock and enough water to just cover the ribs. Bring to the boil and remove from the heat. Place a cartouche (a piece of baking paper cut to fit the dish) on top, then cover with the lid.

Step 4

Transfer the dish to the oven to braise for 2 hours 30 minutes–3 hours until the meat just begins to pull easily away from the bone.

Step 5

Carefully transfer the ribs to a tray lined with foil. Strain the sauce into a large saucepan and place over high heat. Bring to the boil, skimming off the excess oil that comes to the surface. Reduce the heat to medium and simmer for 20-25 minutes until the sauce is sticky, thick and glossy.

Step 6

Increase oven temperature to 200°C.

Step 7

Generously brush each rib with some of the sauce and return to the oven to roast for 20 minutes, or until lightly caramelised.

Step 8

To serve, shred the meat into the remaining sauce and serve with the lettuce cups, herbs, spring onion, carrot and kimchi.

Step 9

Slow-cooker method: Follow marinade instructions, then transfer the ribs and marinade to the slow cooker, along with the light soy sauce, sugar and stock. Cover and cook on low for 8 hours. Remove from slow cooker and follow instructions to reduce sauce, then caramelise ribs in the oven to finish. To serve, shred the meat into the remaining sauce and serve with the lettuce cups, herbs, spring onion, carrot and kimchi.