- To make the stock, dissolve the sugar in the boiling water, add the soy sauce and the infusion ball and simmer on a low heat for one hour.
- Melt honey in master stock, then stir in ribs.
- Bring to a gentle boil, then reduce heat and simmer for 1 hour or until liquid has reduced and become a sticky coating on the ribs.
- Finish for the last 5 minutes on the barbecue, or serve as is.
Leftover Masterstock can be kept in a sealed jar or bottle in the fridge for a month, and used to flavour stir-fries in place of soy sauce.
Masterstock spices are coriander seed, sweet paprika, turmeric, cumin seed, yellow and brown mustard seed, fennel seed, cassia bark, ginger, ajowan seed, green cardamom and asafetida.