Cantonese style baked ribs

Cantonese style baked ribs 

I like the taste of Cantonese style roast ribs, succulent meat with a rich seasoning. I bake these ribs on top of a bed of root vegetables to absorb oil and seasoning during cooking.

1. Prepare seasoning with 1tbsp dark miso paste, 1/2 tbsp mustard, 1/2 tbsp sour plum paste, 1 tbsp liqueur, 1tbsp brown sugar and some 5-spices powder. Rub ribs all over and rest for 1/2 an hour before cooking. 

Cantonese style baked ribs before baking

2. Cut pumpkin and parsnip into cubes, bake at 200˚C for 10 minutes, place ribs on top, bake for another 15 minutes, then rest in oven with door ajar for another 5 minutes.