Preheat over to 180C.

Place the ribs on a wire rack in a large roasting pan lined with baking paper (to catch the naughty drippings).

Roast for 15 minutes, turn and roast for another 10 minutes.

Remove from oven.

Discard the baking paper and replace with new.

Lay the ribs upon it, season with sea salt and cracked pepper.

Mix together sweet chilli sauce and cum-in seeds.

Lather the ribs, rolling mercilessly in the sweet sauce to smother.

Roast for another 10 to 15 minutes or until golden and cooked through.