How to make it
Dice the spare ribs into 2cm X 2 cm cubes. Rinse and drain, marinade for 10 minutes.
Heat a pan with oil, sauté ginger and spring onion. Add the spare ribs, pan-fry until golden. Add Huadiao wine, stir fry a while.
Add Chinkiang Vinegar, tomato ketchup, rock sugar, salt and water and stir well. Turn down the heat and cook until ribs become soft and tender. Take out the ginger and spring onion.
Cook over high heat until the sauce become thickened. To serve.