To make the marinade whisk barley malt, tamari, vinegar and wine together in a glass or ceramic bowl large enough to hold the ribs. Using a mortar and pestle, pound the garlic, ginger, Sichuan peppercorns, chilli flakes and salt to a paste. Add paste to barley malt mixture and combine well.
Place the ribs into the mixture, cover with plastic wrap and leave to marinate in the refrigerator for 3 hours or overnight.
To cook the ribs preheat oven to 170°C. Place ribs in a roasting tin and roast for 30 minutes or until ribs are cooked through.
Arrange on a serving platter with fresh lime halves. Eat with fingers!