Wash and dry 1 kg of pork ribs.

Place ribs in a strong zip lock bag.

Add 3 tablespoons of oyster sauce, 1 cup of Shaoxing Huatiao wine, 2 teaspoons of Cajun seasonings, and 1/4 cup of vegetable oil to the bag.

Seal the bag tightly, squeezing out as much air as possible.

Mix the ingredients in the bag well, ensuring the meat is evenly coated with the marinade.

Place the bag in the fridge to chill for 3 hours or overnight.

Preheat oven to 180°C (350°F).

Using tongs, place the ribs neatly on a baking tray lined with baking/parchment paper. Do not pour marinade into tray.

Cover tightly with aluminum foil.

Place in oven for 1 hour.

Reserve the leftover marinade in a small bowl.

Add 1 teaspoon of sugar to the reserved marinade.

Add 1 teaspoon of dark vinegar (balsamic).

Mix well and set aside.

After cooking for 1 hour in the oven, remove tray from oven and carefully remove the foil.

Using tongs, turn over each rib. Do not pour away the liquids in the tray.

Place the ribs back in the oven for 15 mins, or just about dark golden brown.

Remove tray from oven.

Using tongs, flip the ribs again to the other side.

Baste the pork ribs with the reserved marinade.

Place the tray back in the oven for another 5 to 10 mins. Watch them here. They don't need very long to cook.

Serve with sesame seeds and dress with coriander leaves or scallions.