Sticky Asian beef short ribs

Instructions

1. Combine hoisin, honey, oil, soy sauce, ginger, garlic, spice and sesame seeds. Add ribs and mix well to coat in marinade, rubbing well into slits.
2. Cover and chill for 1 to 2 hours or overnight.
3. Place ribs in a 2-litre-capacity deep foil roasting tray. Add beef stock to a depth of approximately 3 cm. Cover tightly with foil, pinching around the top edges of the foil tray to seal.
4. Prepare the barbecue for indirect heat and cook ribs on the upper rack over the lowest possible heat for 2 ½ to 3 hours, until meat is very tender and ribs have browned. Remove ribs from the liquid.