In a saucepan caramelize the sugar. Add onions and garlic. Add vinegar and cognac and then honey, maple syrup, ketchup, mustard and paprika.
Simmer until it’s caramelized. The BBQ sauce is ready.
Pour olive oil into a large frying pan and then add the spare ribs. Add the spices, salt, pepper, chili, garlic, thyme, lemongrass, anise and coriander and sauté. In the end, add wine. Add the broth and cook in the oven for 25 minutes at 170ºC. Rub the spareribs with the BBQ sauce and cook for extra 20 minutes at 170ºC. Repeat one more time. Properly cooked spare ribs will be pulled cleanly off the bone. Serve with extra BBQ sauce.
Tip: BBQ sauce can be preserved in the fridge for 20 days.