Prepare and Blanch the Ribs: Bring a large pot of water to a rolling boil. Carefully add the spare ribs and blanch for 2-3 minutes. You will see some scum rise to the surface. This step is crucial for removing impurities and ensuring a cleaner flavour. Drain the ribs in a colander and rinse them thoroughly under cold running water. Pat the ribs completely dry with paper towels.

Make the Marinade: In a large bowl or a large resealable plastic bag, combine all the marinade ingredients: hoisin sauce, honey, soy sauce, Shaoxing wine, dark soy sauce, five-spice powder, and the optional red food colouring. Whisk until the mixture is smooth and well combined.

Marinate the Ribs: Add the blanched and dried ribs to the marinade. Toss and massage the marinade into the meat, ensuring every rib is thoroughly coated. Cover the bowl or seal the bag and place it in the refrigerator to marinate for at least 4 hours, though for the best flavour, marinate them overnight (8-24 hours).

Preheat the Oven: When you are ready to cook, preheat your oven to 190°C (375°F). Line a large baking sheet with aluminium foil to catch drips, which makes for much easier cleanup. Place a wire rack on top of the foil-lined sheet.

Arrange for Baking: Remove the ribs from the marinade, allowing any excess to drip off back into the bowl. Reserve the leftover marinade for basting. Arrange the ribs in a single layer on the wire rack, making sure they are not touching. The rack allows air to circulate, helping the ribs to cook evenly.

Bake and Baste: Place the baking sheet in the preheated oven. Bake for 30-40 minutes, basting the ribs generously with the reserved marinade every 10 minutes. This repeated basting is what builds the delicious, sticky glaze.

Check for Doneness: The ribs are ready when the meat is tender and cooked through, and the glaze is bubbly, sticky, and slightly charred at the edges.

Rest and Serve: Remove the ribs from the oven and let them rest on the rack for 5-10 minutes before serving. Garnish with a sprinkle of toasted sesame seeds and sliced scallions, if desired. Serve hot with steamed rice.