Step 1

Lay each rack of ribs on a piece of aluminium foil (big enough to wrap around the ribs. Use two layers if the foil is very thin). Tear off the membrane from the back of the ribs.

Step 2

In a bowl, mix char siu sauce, oyster sauce, light soy sauce, five-spice powder, garlic powder, ground chili, and food coloring (if using) until well combined.

Step 3

Generously brush the mixture over both sides of the ribs. Then place sliced ginger over the top of the ribs. Wrap each rack tightly with the foil.

Step 4

Leave to marinate in the fridge for at least 4 hours (Do not exceed 24 hours). Bring them back to room temperature 1 hour before you start the roasting process.

Step 5

Preheat the oven to 410°F (210°C/Fan 190°C/Gas 6).

Step 6

Take the ribs out of the foil (discard the ginger) and place them onto a wire rack that sits inside a roasting tray. Add some hot water to the tray (make sure it doesn’t touch the ribs).

Step 7

Place the tray into the oven. Leave to roast for 35 minutes (add more water if when it dries out).

Step 8

Take out and brush a layer of honey over the topside of the ribs. Put the tray back into the oven (add more water if necessary).

Step 9

Increase the oven temperature to 425°F (220°C/Fan 200°C/Gas 7). Roast for a further 10 minutes or so until the ribs char a little on the edge.

Step 10

Preheat the air-fryer at 390°F (200°C) for 3 minutes.

Step 11

Place the marinated ribs (discard the ginger) over the crisper tray without overlapping. Cook for 10 minutes.

Step 12

Brush honey over the top side of the ribs. Cook 2 more minutes until the ribs char a little.

Step 13

Allow the ribs to rest for 10 minutes. Separate each rib with a sharp knife and serve immediately.