In a large dish, combine the dark soy sauce, honey, white wine vinegar, brown sugar and garlic and garlic powder. Stir thoroughly until the sugar has dissolved.
¼ cup dark soy sauce, 3 cloves garlic, ½ cup honey, ¼ cup white wine vinegar, 2 tbsp brown sugar, 1 tsp garlic powder
Add the baking soda and stir again. It will foam a little but that’s normal.
1 tsp baking soda
Add the pork spareribs and coat with the sauce. Cover and leave for 2 hours to marinade.
2 kg pork spareribs
Remove from the fridge when about to cook and bring to room temperature.
Preheat oven to 250F/120C/Gas Mark 2.
Lightly spray a large glass oven proof dish and transfer the ribs to the dish. Pour over the sauce and cover with foil.
Place in the preheated oven and slow cook for 2 ½ hours then remove the foil for a further 20 – 30 minutes to allow the sauce to thicken.