Place the spare ribs in a plate or bowl. Season with salt and pepper and rub with honey for at least 3 minutes, sprinkle with chili powder, rub in as well. Pour the olive oil over it. Briefly turn all spare ribs. Stretch cling film over the meat and let it stand in the refrigerator for 12 hours, after the 12 hours the marinade has soaked in really nicely.
Then roast them on the grill or fry them briefly in the frying pan, however, the ribs should not be completely cooked through, but should still be slightly pink on the inside.