Preheat the oven to 120°C.

Rub the short ribs with oil. In a bowl, combine the oyster, chilli and black-bean sauces and brush onto the short ribs until thickly coated.

Place in an oven dish and roast for 2 hours, turning occasionally, until sticky and glossy.

Serve with a bowl of the peanut dipping sauce and the carrot-and-spring onion salad on the side.

To make the carrot-and-spring onion salad:
Run the blade of a vegetable peeler down the sides of the carrots to form long, thin ribbons.

Toss with the spring onion and red chilli and add a squeeze of lime juice to finish off.