Place the spare ribs into a large pot together with the bay leaves and season with salt and black pepper (if the rack is very wide or long, ask your butcher to slice them for you).
Cover with water then bring to the boil. Once boiling reduce the heat and allow to simmer for 30 minutes.
Remove from the water and allow to cool.
To prepare the marinade mix the contents of the sachets of KNORR Monkeygland Sauce, water, corn flour, honey and chutney together in a bowl.
Cover and leave to marinate in the fridge for a minimum of two hours – the longer the better. Try to turn the ribs over in the marinade occasionally.
Braai over hot coals for about 5 minutes on each side.