Place the ribs in a large saucepan of cold water and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 30 minutes. Drain and place in a dish.
Peel and finely chop the garlic cloves. Combine with the rest of the marinade ingredients. Pour the marinade over the tips and coat them thoroughly. Cover and chill in the fridge for at least 30 minutes.
Prepare your barbecue or heat a chargrill to a high temperature. Cook the ribs for 6 to 8 minutes on either side, brushing the marinade on to the meat every 2 minutes or so. The ribs should be dark and sticky. Cut into pieces and serve with coleslaw.
«If possible, marinate the ribs overnight to allow the flavours time to infuse and the meat to tenderise.»