In a large roasting pan place your slab flat and drench with soy sauce and a bit of dry sherry (to tenderize). Cover with honey-maple syrup. Proceed to coat the honey with garlic powder (a little ground ginger is optional). Cover pan with a tight fitting wrap, because it will fill your refrigerator with garlic smell for days. Turn once overnight and keep it cold until bar-be-que time. (And don't forget to turn slab often to prevent black edges.)