1.Remove rind from spareribs and trim excess fat

2. Combine tomato paste, hoisin and chilli sauces, lemon juice and honey

3. Place ribs in a large, shallow dish

4. Pour over marinade

5. Store in refrigerator, covered with plastic wrap, for 2 hours or overnight, turning occasionally

6. Drain meat, reserving the marinade

7. Place the ribs on a lightly oiled grill or flatplate

8. Cook over a medium heat for 20 minutes or until tender, turning occasionally

9. Heat the remaining marinade in a small pan over low heat until very hot; do not boil

10. Pour over the ribs just before serving

11. Sprinkle with the toasted sesame seeds