Combine the honey, tomato sauce, soy sauce, hoisin sauce, garlic, ginger, oil and chilli powder in a small bowl.
Place ribs in a large shallow glass or ceramic dish and pour over the honey mixture. Turn the ribs to evenly coat. Cover with plastic wrap and place in fridge, turning occasionally, for 6 hours or overnight to develop the flavours.
Preheat oven to 210°C. Line a baking dish with foil and pour enough water over the base to cover (this helps prevent excess marinade from smoking). Brush a wire rack with oil to lightly grease and place in the baking dish over the water. Remove the ribs from the marinade and arrange, in a single layer, on the wire rack. Reserve marinade.
Place the reserved marinade in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 1-2 minutes or until sauce thickens slightly.
Meanwhile, bake the ribs in preheated oven, turning and basting occasionally with the marinade, for 40-50 minutes or until ribs are golden brown and sticky. Remove the ribs from oven.
Divide the rice among serving plates. Top with spicy pork spare ribs and serve immediately with mixed salad leaves.
