- Cut ribs into 6cm pieces and place in a large saucepan, cover with 2 cups of water and sliced ginger.
- Bring water to simmering point and simmer for 15 mins. Drain and rinse under cold water, discarding the ginger.
- Put ribs in a large bowl, combine Chang’s Japanese Teriyaki Sauce, garlic, ginger and sugar and pour mixture over ribs to cover. Place the ribs in a baking dish, add ½ cup of water and bake at 180 degrees for 40 mins.
- Serve hot sprinkled with ginger and spring onions, and freshly steamed rice.
Tip: Ribs can be marinated in the sauce overnight (covered, in the fridge) before simmering for a more intense flavour.