Hoisin glazed baby back ribs

Method

1. Turn the ribs over to the underside. With a knife, lift one layer of the white membrane away from the meat. Now use your fingers to lift the entire membrane off the rack of ribs. You want to remove this membrane, as it’s tough and stringy.
2. To a large saucepan, add the fish sauce, galangal, lemongrass, chilli and soy sauce. Stir, then add the ribs and 4 litres water and bring to the boil, skimming off all the impurities. Reduce the heat and simmer for 2 hours.
3. Meanwhile, add all the hoisin glaze ingredients, except the honey, to a saucepan and mix until well combined. Cook at a good boil for 20 minutes; add the honey towards the end, combining well.
4. Preheat the grill to high. Place the ribs on a baking tray, then generously brush with the hoisin glaze. Place under the hot grill for 4–6 minutes, or until crisp on top and golden brown.
5. Transfer the ribs to a chopping board. Using a sharp knife, cut the ribs in between the bones, to separate them. Arrange on a serving platter, sprinkle with the toasted sesame seeds, garnish with coriander and serve.