Honey soy glazed pork ribs, braised in a wok

Turn the rack of back ribs bone side up and cut between the bones into individual ribs.

Marinate the ribs in oyster sauce, soy sauce, honey, sriracha and black soy sauce while the rest is prepared, or overnight.

Toast coriander seeds in a pan a few minutes until they darken; crush them gently in a mortar to break them up, not to a powder, and sprinkle over the ribs.

Pound garlic, white peppercorns and cilantro stems or roots to a fine paste with no big chunks of garlic.

Fry the paste in vegetable oil in a wok until the garlic turns a little golden.

Add the ribs and just enough water to almost cover them, rinsing the marinade bowl into the wok.

Cover and braise at a simmer, never a vigorous boil, 35 to 45 minutes, until fork tender but not falling off the bone.

Remove the ribs and keep them warm under foil.

Skim excess fat off the liquid, then reduce on high heat until thick.

Return the ribs and toss until coated in the glaze.