Method

Cook ribs
First cook the ribs (this can be done a day ahead, with the ribs kept in the fridge until ready to finish). Put the ribs in a large wide pan or casserole with 2 tbsp soy sauce, 2 tbsp ketchup and 2 tbsp molasses. Add enough water to just cover the meat, then bring to the boil. Cover, reduce the heat and simmer for 50 minutes-1 hour or until the meat is tender and comes away from the bone easily when poked with a fork. Drain and cool, then pat dry.

Make sauce
Mix the remaining molasses, soy sauce and ketchup with the fish sauce, lime juice, peanut butter and five-spice in a jug with 150ml of just-boiled water.

Make the caramal
Spread the sugar evenly over the bottom of a wide, heavy-bottomed pan. Cook over a medium heat until the sugar begins to melt around the edges. When the syrup begins to turn to a pale amber colour, gently stir in towards the centre until all the sugar looks sticky. Continue, stirring occasionally, until the sugar is melted and looks like a dark maple syrup. Take off the heat and stir in the mixture from the jug. The caramel will splutter – if some hardens completely, put the pan back on a low heat and stir to melt back into a sauce.