1 tablespoon of Manji soy sauce
3 tablespoons of seafood sauce
2 cloves of garlic
Mix the marinade ingredients together, cover the ribs with the marinade and place in a plastic bag and marinate in the fridge overnight.
Preheat the oven, line a baking tray with tin foil, place the ribs on top and cover with the foil and bake at 170°C for 1 hour.
Mix the Thai sweet chilli sauce and pineapple and eggplant sauce together, open the tin and spread the sauce on the bottom and sides of the ribs.
Repeat with the sauce and bake for another 15 minutes.