Place the peaches, stock, sugar, ras el hanout, garlic, vinegar, salt and pepper in a food processor and process for 1 minute until smooth.
Place the ribs meat side down in a roasting tin. Pour over half the marinade, making sure all the surfaces of the ribs are coated. Tightly cover with foil and roast for about 3 hours or until the ribs are cooked through and fork tender. Start to check if they are done after 2 1/2 hours.
About 25 mins before the ribs finish cooking put the remaining marinade in a small saucepan and stir in the honey. Bring to the boil over a high heat then reduce heat to medium low and simmer for about 25 minutes , stirring occasionally, until the sauce is thick and sticky.
Remove the tin from the oven and carefully transfer the ribs to a clean roasting tin. Cover the ribs with the sticky sauce and roast, uncovered, for a further 10-15 minutes until they are golden brown.
Garnish with the spring onion and serve immediately with velvety mash and/ or sauteed greens.