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1
Cut the spareribs into 2 equal pieces.
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2
Remove any visible fat pockets.
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3
Lightly score the spareribs in the meat side and place them in a large, shallow bowl.
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4
Sprinkle sugar on both sides of ribs, using more on the meaty side.
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5
Set aside to marinate for 15 minutes.
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6
Pour off any excess liquid.
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7
In a small bowl combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper and stir to combine.
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8
Pour over the spareribs, making sure that the spareribs are well-coated.
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9
Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator.
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10
Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side.
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11
Preheat the oven to 500 degrees.
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12
Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2- inch in the pan.
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13
Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the 2 pieces.
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14
Carefully place the pan in the oven and roast 30 minutes.
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15
Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch.
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16
Carefully remove the roasting pan of ribs from the oven.
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17
Preheat the broiler.
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18
Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes or until the spareribs have a sugar crust similar to the crust on a baked ham.
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19
Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes.
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20
Cut the spareribs into individual ribs and serve immediately or at room temperature.
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21
Garnish with cilantro if desired.
