If necessary, trim any fat on the pork cubes to a very thin layer. Place pork cubes in a glass or ceramic dish and pour sticky rib marinade over to cover the meat.
Stir through until all cubes are covered in marinade. Add peaches/apricots, onions, mushrooms and pepper pieces, if used.
Cover and marinate overnight or for at least 4 hours in the fridge.
Skewer pieces of pork alternately with onions, bay/lemon leaves and apricots, mushrooms and peppers onto the wooden skewers.
Grill over medium-hot coals, not smoking hot coals. Your end result will be much better and juicer if the pork kebabs are cooked slightly slowly, over a low heat. Very hot coals will give a dry end result and shrink the meat.
Grill only until done, not overcooked. It is done when the inside of the pork cubes is light grey or white (similar to chicken) but still juicy.
Baste frequently (using a kitchen brush) with any left-over marinade, and season with salt and pepper towards the end of the cooking period. Serve hot with crisp breadrolls, couscous salad or a fresh green mixed salad.
Pork kebabs can also be grilled very successfully in the oven.