ribs!

I've had a hankering for ribs (i'm not sure if hankering is actually a word, but i like it), but haven't found any in melbourne.
does anyone know of a good restaurant for ribs? it seems that they are everywhere in sydney (last time i was in sydney i saw them available at each mealtime, each time in different restaurants).

in the end, i gave up and started thinking of making some for myself. the significant other is holed up with her CPA exam, so i figured i'd make some ribs for her.

this is a mash-up of two recipes, because i loved the marinade from one recipe, but i liked the idea of braising the ribs first.

update: these ended up great! i'd add a little bit more chilli, but watch out for the slices of bird's eye - they still have a bit of kick to them.

james' ribs

serves 2 very hungry people (more if you want to include salad, but these are ribs, damnit!)

1 ½ kg American-style pork spare ribs

Marinade
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
½ cup honey
½ teaspoon five spice powder
1 tablespoon brown vinegar
1 small fresh red chilli, chopped
¼ cup tomato sauce
1 tablespoon sweet sherry
2 teaspoons grated fresh ginger
1 clove garlic, crushed

24 hours before cooking: Place the ribs in a large pot of cold water and bring to the boil, once boiling skim the water and turn the heat down to a gentle simmer and cook for 45mins. Mix the all the marinade ingredients together in a bowl. Remove the ribs and rinse under cold water, pat dry and add them to the marinade making sure they’re well coated. Refrigerate at least overnight/24hrs.

Remove the ribs from the fridge and cook them on a hot BBQ or grill turning frequently until the outside is caramelized, (approx 15-20mins). Otherwise, can roast in oven to cook. Bring remaining marinade to boil; pour over ribs.