1 rack pork spare ribs, (about 3 1/2 pounds)
sea salt, or Kosher salt
freshly ground black pepper
⅓ cup exrta-virgin olive oil
12 whole garlic cloves, peeled
4 bay leaves, fresh or dried
1 cup chicken stock, or canned reduced-sodium chicken broth
1 cup dry white wine
½ cup red wine vinegar
2 tablespoons honey
2 teaspoons crushed red pepper, pulverized or chopped fine
Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Preheat the oven to 425 degrees F.
Pat the spare ribs dry and season them with salt and pepper. Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic and bay leaves. Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.
Meanwhile, stir the wine, vinegar, honey and crushed red pepper together in a small bowl until the honey is dissolved.
Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan. Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 20 minutes.