For the Mongolian skewers, carefully remove the meat from the rib bones with a sharp, pointed knife and cut into bite-sized slices. Cut bacon into equal-sized slices. Finely chop the ginger, finely chop the scallions and mix both in a bowl with the five-spice powder, honey, soy sauce, sesame oil, Maotai brandy and a pinch of pepper. Add the meat and let it marinate for 1 hour. Thread the marinated meat alternately with the bacon onto four wooden skewers. Now roast the skewers preferably over an open fire, in a preheated oven (at 240 degrees or under the grill coil) or in a pan for 15-20 minutes. Meanwhile, brush the skewers with sauce from time to time. Remove the meat from the Mongolian skewers as desired before serving and serve in a bowl or arrange the skewers on one plate each. The ribs roasted according to this recipe can be served in the style of a Peking duck in a particularly original way. To do this, strip the meat and serve it together with small Chinese pancakes, spring onions and hoisin sauce.