Pre-heat the oven to 220° C.
Combine the sunflower oil, honey, light soy sauce, pepper and Chinese five-spice powder in a small mixing bowl. Whisk until smooth. Brush the pork spare ribs with the marinade. Line a roasting tray with aluminium foil and sit the ribs on top of the foil. Roast in the oven for 20 minutes at 220° C, then lower the temperature to 170° C and roast for a further 45 minutes, brushing frequently with the marinade.
Meanwhile, place the wild rice in a large saucepan and cover with the half of the boiling water and a little salt. Bring to the boil over a moderate heat, then reduce the heat to low, cover with a lid and cook for 25-30 minutes until tender. Place the long grain rice in a large saucepan and cover with the other half of the boiling water and a little salt. Bring to the boil, then reduce the heat to low, cover with a lid, and cook for 15-20 minutes until the rice is tender and absorbed the water.
Remove from the heat and keep covered with the lid to one side. Remove the wild rice when cooked; drain and mix with the white rice. Keep warm to one side.
Remove the spare ribs after the specified time and sprinkle immediately with the sesame seeds. Cut into slices and serve alongside a mixture of the rices on plates.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.