To make your marinade, mix together the oyster sauce, runny honey and soy sauce. Add the star anise, chilli flakes and chopped garlic. Roughly chop your onion and spread evenly over a lare baking dish. Lay the ribs on top of this and drizzle over half of your marinade, sprinkle over half of the five spice, then turn over and repeat. Lay the bay leaves on top. Leave in the fridge for 3-4 hours.

Preheat the oven to 150 degrees. Put your ribs in the oven for 90 minutes, flipping the ribs every 10 minutes. After the 90 minutes, turn the heat up to 200 degrees and cook for a further 15 minutes (flip half way through). Keep an eye on it to make sure it doesn't blacken too much. Remove from the oven.

To make your mash, boil a large pan of water. Cut the heads of cauliflower into florets and add to the pan. Cook over a high heat for 10 minutes until soft, then drain. Put the milk and parmesan in the pan with the cauliflower and put on a very low heat. Mash with either a masher or a hand blender. Season with salt and pepper, then remove from the heat.

To serve, put the rack of ribs on a large board. Pour over any excess sauce from the bottom of the baking tray, and leave for a couple of minutes for it to be sucked up. Chop up into individual ribs and serve a couple each with a dollop of mash. Dig in - use your fingers!