For the honey ribs, make a marinade of 2-3 tablespoons sugar, 1 teaspoon ground black pepper and chili sauce.
Cut the ribs best on the spot from the butcher lengthwise in portions of 2 ribs each. You can then cut them yourself crosswise into bite-sized smaller pieces.
Remove the coarsest fat and connective tissue. Using a very sharp kitchen knife, score the meat crosswise in both directions 2-3 mm deep (diamond-shaped).
Rub with sugar and let stand for half an hour. Peel the garlic clove, chop it finely and mix it with the other ingredients for the marinade.
Put the meat in the marinade and let it marinate for at least 3 hours, turning it to the other side from time to time.
Preheat the oven to 220 degrees. Coat the grill of the oven with oil and put the meat on the grill in the oven (do not forget the fat pan!).
After about 15 minutes, brush the meat with oil and marinade, turn it to the other side and brush it again.
Roast at 170 °C, turning frequently, until the meat is nice and crispy brown on all sides.
Place the ribs on a platter and garnish with the chopped parsley.
Preparation Tip:
You can also use the drained fat from the fat pan and some of the marinade to briefly roast pineapple and then pour it over the honey ripples.
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