• 1.35 kg (3 lbs.) of duBreton pork back ribs
• 1 onion, quartered
• 2 cloves of garlic, peeled
• 1 stalk of celery, coarsely cut
• 1 carrot, coarsely cut
• ½ lemon, squeezed
• 2 bay leaves
• 125 mL (1/2 cup) of honey
• 125 mL (1/2 cup) of chili sauce
• 45 mL (3 tbsp.) of tomato paste
• 30 mL (2 tbsp.) of soya sauce
• 30 mL (2 tbsp.) of cider vinegar
• 2 mL (1/2 tsp.) of paprika
• Salt and pepper

1. Place the spare ribs in a casserole and add the onion, garlic, celery, carrot, lemon juice, bay leaves, thyme, salt and pepper. Cover with water.
2. Bring to a boil and then cook for 45 minutes or until the meat begins to come away from the bone on lifting.
3. Meanwhile, mix the remaining ingredients, bring to a boil and simmer for 2 minutes.
4. Preheat the oven to 230°C (450°F) or the barbecue to medium-high heat.
5. Drain the spare ribs carefully and brush with the sauce generously on all sides.
6. Bake for 12 to 15 minutes or until the meat comes away from the bones easily.
7. Continue brushing regularly with the sauce while cooking and turn the meat to brown evenly.
8. Cut between the bones to separate.
9. Serve with potatoes cooked in foil in the oven or on the barbecue and a tossed salad.

For additional flavour, marinate the prepared spare ribs in the sauce for up to 24 hours before cooking.