I've got a foolproof method of making tasty but tender pork spare ribs.
Line a steamer basket with a double layer of aluminium foil.
Coat the spare ribs with a dry seasoning of your choice - jerk, cajun, piri-piri, barbecue - whatever you like
Arrange the ribs in the lined steamer basket with some chopped garlic and ginger.
Steam with the lid on for at least one hour.
When the meat is falling off the bone, pour off and reserve the meat and seasoning juices.
Keeping the meat in the foil, pop it and the juices into the fridge overnight.
Next day put the, by now, jellied juices in a saucepan with some maple syrup, treacle or golden syrup (as sweet as you like) with a slug of rye whiskey, bourbon or rum, and tomato puree and reduce to a sticky consistency.
Put the opened foil with ribs in a baking pan, anoint with the sticky stuff and whack into a 250 degree oven until the ribs are charring nicely.
Remove with tongs and serve on a bed of rice with salad.
Scrunch up the foil and dispose.
No pans to clean and lovely, soft, fingerlickingly good ribs with a spicy, sticky finish