4 garlic cloves, minced
5cm/2in piece fresh ginger, peeled and minced
1 tbsp fresh rosemary, chopped
2 tbsp fresh rosemary, finely chopped
2 spring onions, finely chopped
buttered mini sweetcorn
1 tbsp ketjap manis (sweet chilli sauce)
300ml/10fl oz tomato ketchup
75g/2oz polenta
salt and freshly ground black pepper
125g/4oz runny honey
3 tbsp/2fl oz olive oil
300ml/10fl oz dark soy sauce
1 tsp ground star anise (optional)
5 tbsp Amontillado sherry
30g /1oz parmesan, finely grated
soured cream
1.8-2.2kg/4-5lb pork spare ribs (baby back ribs, if possible)