1.Cut the ribs into serving-sized pieces; remove the rind if desired.
2.Combine the sauce, stock and garlic in a large bowl, add the ribs; mix well. Cover and refrigerate for 3 hours or overnight, stirring mixture occasionally.
3.Preheat the oven to moderately hot (200°C). Line the base and sides of a large baking dish with foil or pour enough boiling water into the dish to just cover base. Place ribs on a wire rack in the dish, reserve the marinade. Bake, uncovered, in a moderately hot oven, for about 25 minutes or until the ribs are tender and browned, brushing twice with marinade during cooking.
This recipe makes about 36 pieces. Ask your butcher to slice spare ribs thinly, about 2cm thick. Recipe can be prepared two days ahead; reheat ribs in a hot oven before serving. The marinade can form a sauce, if desired. Place reserved marinade in a small saucepan; bring to the boil, reduce heat, simmer, uncovered, until thickened slightly.