Instructions: Have your butcher cut the spareribs into individual ribs and then into chunks which are approximately 7.5cm long.

Alternatively do this yourself using a heavy sharp cleaver which can cut through the bones.

Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature.

Heat the oil in a deep fat fryer or large wok.

Slowly brown the marinaded spareribs in several batches until they are brown.

Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter once it has cooled if you want to keep it for re use when cooking pork.)

Put the sauce ingredients into a clean wok or frying pan.

Bring the sauce to the boil and then reduce the heat.

Add the spareribs and simmer them slowly uncovered for about 40 minutes stirring occasionally.

Add a little water to the sauce if necessary to prevent it from drying up.

Skim off any surface fat and serve.

Can be easily re heated and the taste improves if it is cooked the day before it is eaten.

Serves 2

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