In a bowl, add the garlic, paprika, ginger, tomato paste, honey, soy sauce and stir.
In a small bowl, add 1 cup of water and the corn flour. 
Stir until the corn flour dissolves. Add it to the spice mixture and stir well.
Ask your supermarket butcher to cut two spareribs through the middle. 
Wash and strain the spareribs well and cut them one by one.
Preheat the oven at 180°C. 
In a large frying pan, add the olive oil and fry the spareribs for 3-4 minutes on each side. Add them in small doses in the pan so it doesn't overfill and causes the temperature to drop. When they are cooked, place them on a plate and remove the oil from the pan.
Return the fried spareribs to the pan and pour over them the prepared mixture. Add the stock and cover the pan. Cook in the preheated oven for 1 hour 15 minutes or until the sauce combines. 
Alternatively, if you want to cook the spareribs on charcoal, marinade them with the sauce and place them in the fridge for at least 4 hours or preferably overnight. Place them on the grill and cook on charcoal until they become golden-brown. Rub them with the sauce occasionally.