Preheat oven to 200°C conventional (180°C fan forced).
Heat oil in a frying pan over a medium heat. Add onion and cook for 10 mins or until soft. Add garlic, paprika and cumin, cook for a minute or until fragrant.
Add the stock, tomato sauce, vinegar, treacle and caster sugar. Simmer for 15 mins. Remove from heat and strain.
Place pork in a large ceramic dish. Pour over half of the sauce and toss to coat. Cover with plastic wrap. Marinate in refrigerator for 4-5 hrs or overnight.
Return the remaining sauce to small saucepan and simmer over low heat until it thickens and becomes syrupy. Allow for sauce to cool and pour into dipping bowl.
Line a large roasting pan with baking paper. Place a wire rack in dish and top with pork. Roast for 30–35 mins, basting with marinade and turning occasionally, or until golden and cooked through.
Serve ribs immediately with dipping sauce, steamed rice and baby bok choy.
A perfect party dish!