Preheat oven to 150C. Mix the hoisin, brown sugar, oyster sauce, garlic, ginger, juice and lime together and pour over the ribs in a large baking dish. Cover with foil and cook for 1 hour. Allow to cool. Grill over medium-high coals until golden and sticky, basting with the leftover sauce. Serve with fresh coriander and chilli on the side.
Prepare a large batch of these ribs then portion and freeze them until the weather is good. When you want to braai, simply defrost and pop them onto the braai.
Recipe by Katelyn Williams