Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
Combine 3 tbsp honey, 2 tbsp tomato purée, 4 tbsp fruity sauce, 2tbsp sherry, 2 cloves of crushed garlic, 2 tbsp grated ginger, 1 tbsp mustard and 2tbsp chilli sauce in a large shallow dish.
Add 1.5kg (3lb 6oz) pork ribs and toss in the mixture until well coated.
Arrange in a single layer on a baking sheet (do not discard the marinade) and bake for 25 minutes.
If there is a lot of liquid, pour off and discard. Turn the ribs over and brush the remaining marinade over the ribs. Return to the oven for a further 25 minutes until crisp and cooked through.
Allow to cool for 5 minutes before serving.
This is a great recipe to prepare ahead, the ribs can be left in marinade for up to 24 hours before cooking.The ribs can be cooked on the barbeque. Cook over hot coals for 15-20 minutes basting frequently.Don't forget the napkins!