Preheat the oven to 200 degrees C. Lightly oil a roasting tin. Put the soy sauce, tomato sauce, honey, garlic, paprika and lemon zest in a small saucepan. Stir together well, then slowly bring the mixture to the boil. Reduce the heat and simmer for 2 minutes, stirring occasionally. Remove the pan from the heat.
Place the pork in the roasting tin, spreading it out so that it is in a single layer. Brush the ribs with the warm sauce – the easiest way to do this is to use a pastry brush.
Bake the ribs for 15 minutes, then reduce the oven temperature to 160 degrees C and cook for a further 45 minutes, turning halfway through the cooking and basting regularly with the sauce in the tin to keep them moist. Add several spoonfuls of water to the tin to prevent the juices sticking and burning. When cooked, the ribs should be golden and sticky on the outside.