1 kg pork spare ribs
3 tbs honey
3 dessert spoons sugar
3 tbs soy sauce
1 or more large cloves of garlic, minced
1 tbs sherry
150 ml chicken stock
3 tbs vinegar
Separate the ribs with a sharp knife, almost all the way through, but leave lightly joined together. Put in suitable container. Mix together the rest of the ingredients and pour over the meat. Marinade for 8-12 hours/overnight.
Remove ribs and reserve the marinade. Bake in 160°C oven for 1½ hours or until golden brown, basting occasionally.
Finish off on barbecue when you're ready.