Rub the ribs of choice with salt and sugar before marinating and rest for an hour. For the marinade, mix the garlic and ginger with the soy sauce, sugar and sherry, rub the meat with the same on the cut surfaces. Place the meat in a shallow roasting pan and pour the remaining marinade over it. Rest at room temperature for 2 to 4 hours, basting the meat occasionally and turning it to the other side. (Do not marinate longer or it will be tough.) Drain and keep the marinade. Preheat the oven to 190 °C. Place the marinated ribs on a fat rack over the fat pan, the bottom of which is covered with water (this catches the drippings and prevents them from burning). Roast for 45 min, basting frequently with the marinade.
Turn to the other side every 15 to 20 min. so that the meat browns evenly. Halfway through cooking, coat with a mixture of honey and soy sauce to taste. To make the meat crispy, the heat can be turned up to 230 °C during the last 5 min. of cooking time, but never earlier, otherwise the ribs will dry out.
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