Pork ribs in Chinese

Cut the ribs one by one. Mix all the components of the marinade (finely chop the ginger beforehand) until a homogeneous mass is obtained and soak the meat in it at least overnight (preferably for a day, even 36 hours is allowed). Mix several times with your bare hands. Immediately before serving and cooking, get the ribs (save the marinade). It can be fried in a frying pan (over very high heat). Preheat the oven to the maximum, put the ribs on a baking sheet (or on a grate, but then necessarily with a baking sheet at the bottom) and bake for 15 minutes on one side. Turn over and bake until a golden crispy crust forms (it may even turn a little black, this is honey caramelized), also about 15 minutes. If you can see that the meat is too dry and has started to burn, you can pour the remains of the marinade. If there is too much liquid on the baking sheet, cook until it absolutely evaporates.
Serve hot with fragrant Chinese rice or a mixture of vegetables.