Preheat the oven to gas 4, 180°C, fan 160°C. Season the ribs and drizzle with oil. Cook in a large roasting tin over a high heat for 10 minutes, turning frequently, until browned.
Reduce the heat and add the garlic, ginger, chilli flakes, star anise and honey. Cook for 2 minutes, stirring continuously to prevent burning, then add the soy sauce, mirin and sherry. Bring to the boil and simmer for 2 minutes. Add the stock and bring back to the boil.
Transfer to the oven and cook for 1 hour, turning the ribs every so often to ensure even cooking. Remove from the oven and set aside. To make a sticky sauce, pour the roasting juices into a small pan and simmer for 8-10 minutes, or until reduced and sticky. Allow to cool, then store in an airtight container and chill until ready to barbecue.
To finish cooking, put the ribs on the barbecue for 4-5 minutes each side, until charred. Reheat the sticky sauce in a small pan (add a little water to loosen, if needed). To serve, drizzle the sticky sauce over the ribs and garnish with sliced red chilli, if you like.
Get ahead Prepare the ribs and sauce at home up to 3 days in advance. Cover and chill until ready to barbecue.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.