At a minimum you'll need plenty of napkins, and possibly a bib for these delicious honey and tamarind pork spare ribs. Don't scrimp on the marinading time, because that is what gives these ribs their amazing flavour.
1.Combine ribs with remaining ingredients in large non-metallic shallow dish. Cover; refrigerate 3 hours or overnight.
2.Drain ribs; reserve marinade. Cook ribs on heated oiled covered barbecue (or grill or grill pan), turning occasionally, about 25 minutes. Remove ribs from barbecue; cover, stand 5 minutes.
3.Meanwhile, make noodle salad.
4.Bring reserved marinade to the boil in small saucepan; boil, uncovered, about 3 minutes or until sauce thickens slightly. Add 2 teaspoons of the hot sauce to the noodle salad; season to taste.
5.Cut ribs into pieces; serve with noodle salad and hot sauce.
6.Place noodles in large heatproof bowl; cover with boiling water. Stand until tender; drain. Rinse under cold water; drain.
7.Meanwhile, cook vegetables on heated oiled barbecue until browned lightly and tender. Place noodles and vegetables in large bowl with oil, juice and coriander; toss gently to combine.
Baby pak choy is very similar to baby buk choy, only it has pale green stems, rather than white, and has a flatter, spoon-shaped leaf, whereas the leaves of baby buk choy have more crinkles in them. They are cooked in the same way and are interchangeable in recipes.