1. In a bowl, combine the garlic powder, paprika, ginger, tomato paste, and honey, and mix. In a small bowl, mix 1 cup of water with the cornstarch until dissolved. Add this to the spice mixture and stir well.
2. Ask your supermarket butcher to cut two racks of spareribs vertically in half. Wash and thoroughly dry the spareribs, then cut them individually. Preheat the oven to 180°C (350°F).
3. In a large oven-safe skillet, heat the olive oil and fry the spareribs for 3-4 minutes on each side. Do this in batches so you don't overcrowd the pan and lower the temperature. Once browned, remove them to a plate and drain any excess oil from the skillet.
4. Return the fried spareribs to the pan and pour the prepared mixture over them. Add the broth, cover with a lid, and bake in the preheated oven for 1 hour and 15 minutes, or until the sauce thickens.
5. Alternatively, if you want to grill the spareribs over charcoal, marinate them in the sauce and refrigerate for at least 4 hours, or preferably overnight. Place them on the grill rack and cook over charcoal until nicely browned, basting them with the sauce periodically.
