In the shadow of hoisin sauce and soy sauce, oyster sauce is often set aside after its first use because you don’t know what to do with it. In this recipe, it’s used to glaze ribs, the flavour of which is further boosted by the addition of orange liqueur and garlic. The sauce reduces, giving a sweet taste to the meat, which doesn’t need to be marinated. For a hint of freshness, garnish the ribs with a super quick condiment made of chopped fennel, orange zest and cilantro.