It's SWMBO that is the wise one. Mind you, I have a recipe for spare ribs that will blow your socks off, if I do say so myself. My son-in-law brings his mates round for miles around just to try them.
Oh, OK, then, if you insist.
First, spare ribs. Pork, of course, and make sure the fat has been trimmed to the minimum.
Boil the ribs first (to tenderise them) for around 20 to 30 minutes until the meat is starting to separate from the bone. If you have an electric frying pan (they come out best in these) put in 100 grams of butter and 100 grams of brown sugar. Mix until combined. Fry the ribs in the caramelised mixture until brown. Add one whole, chopped, onion and caramelise them. Add 3 cloves of crushed garlic. Add 50grams of tomato puree and spread over the ribs.
3 tablespoons of soy sauce and 2 tablespoons of white wine vinegar. Add to the mixture in the pan (change the ratio of soy sauce to vinegar according to taste, we like the 3 to 2 ratio but don't overdo the vinegar)
1 heaped teaspoon of mustard powder and 1 teaspoon of oregano. Mix everything around.
Put the electric fry pan on low setting (1) for about 1 and half hours. Baste several times during cooking). Serve with rice or noodles or salad or (even) chips.
If you haven't got an electric frying pan, stick it all in a casserole dish and cook on medium (150c) for 1 and half hours.