Chef Mark Malicki began his professional career in Manhattan restaurants including The Odeon, The River Cafe, Lutece and Le Perigord. He also catered major events for Conde Nast and Hearst publications, for department stores including Barneys, Bloomingdale's and Bergdor-Goodman, as well as events for Elizabeth Arden, Estee Lauder, Shiseido and others.

Traveling extensively in Asia, learning the subtleties of cuisine, Mark settled in Sebastopol opening the critically acclaimed Truffles restaurant. For twelve years Mark worked as executive chef at Iron Horse Vineyards where he satisfied some of the world's most discriminating palates. In 2003 Mark opened his own MM Catering Company to the delight of local fans.

1. Preheat the oven to 300 degrees F.

2. Prepare the sauce: In a small bowl, combine the honey, tomato paste and fivespice. Mix with a fork to blend.

3. In a large roasting pan over moderate heat, heat the oil until hot but not smoking. Add the pork ribs and brown well on each side, about 2 minutes per side. With a pastry brush, brush the ribs with about half of the sauce (reserve the remaining sauce to serve at the table). Sear for 1 minute more per side. Pour the wine and lemon juice over the ribs. Cover the roasting pan tightly with aluminum foil.

4. Place the roasting pan in the center of the oven. Cook until the meat is very tender and you can wiggle the bone from the meat with little effort, about 1 1/2 hours. Cut the ribs into serving portions and serve, passing the remaining sauce.

Also great barbequed. Makes 4 servings.