|Lean pork spareribs||1 Kilogram, cut into 5 centimeter pieces|
|Sunflower oil||2 Tablespoon|
|Dried red chilies||2|
|Fresh root ginger||12 1⁄2 Gram, peeled and finely chopped (2.5 Centimeters Piece)|
|Garlic||1 Clove (5 gm), thinly sliced|
|Clear honey||4 Tablespoon|
|Wine vinegar||4 Tablespoon|
|Dry sherry||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Tomato puree||142 Gram|
|Chili powder||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
Mix all the sauce ingredients together and set aside.
Sprinkle the spareribs with salt.
Heat the oil in a wok and quickly fry the red chillies to flavour it.
Remove the chillies with a slotted spoon and discard.
Add the ginger and garlic to the wok and stir-fry over moderate heat for 30 seconds.
Add the spareribs and stir-fry for 5 minutes, until golden brown.
Reduce the heat and cook gently for 10 minutes.
Add the sauce to the wok, cover and simmer gently for 25-30 minutes.