Slow-baked ribs with an unusual yet delicious marinade – that is what makes these burgers so special. All you need is just a little patience and you will be able to treat your friends to these delicious Asian-inspired burgers.

1.Prepare the marinade. Mix all of the marinade ingredients together and pour the marinade over the ribs. It is highly advisable to do this one day in advance prior to serving this dinner although if you don’t have the time then you can bake the ribs right after they are marinated. Preheat the oven to 140°C. Place the ribs with the marinade on the foil, shiny side down, and slow-bake them for 5 hours in a preheated oven. Within that time the ribs will become tender and flavourful. When ribs are done pull the meat off the bones.

Collect the juices from the baked ribs, there should be around 200ml. Pour the juices into the soy sauce and add the honey. Simmer the sauce over a low heat until it thickens to a heavy cream consistency. Brush the rib meat with the sauce and then roast in the oven at 220°C for 15 minutes. When the meat is done take it out of the oven and slice it.

2. Prepare the salad. Cut the cucumber, carrot and radish into thin strips. In a separate bowl mix the rice vinegar, sesame oil and salt. Pour the mixture over the vegetables.

3. Form the minced beef seasoned with salt and pepper into burgers and brown them on each side, either in a pan or on the grill.

4. Toast the bun halves in the oven or in a pan with melted butter. Place the beef burger onto one half of each bun. Add the salad on top and then spoon on the baked rib sauce. Garnish with coriander leaves or, for added spice if you like, chilli pepper slices.