Honey garlic spare ribs

Spread the ribs in a flat dish and marinate with fish sauce 15 to 20 minutes.

Transfer to a bowl that fits the steamer and steam about 40 minutes until fork tender; adjust for size.

Move the pork to a mixing bowl, keeping the juices and fat; cool, chill (or freeze) and skim off the fat.

Saute plenty of garlic in some of the pork fat until slightly golden.

Add about 4 tablespoons of pork juice, then honey, oyster sauce, soy sauce and ground pepper; reduce about 3 minutes to a syrupy, sticky consistency, remembering it thickens as it cools.

Make a thin batter of the leftover pork juice with half cornstarch, half all-purpose flour, adjusting with flour or water; coat the ribs.

Heat oil to 375 and fry the ribs one piece at a time with tongs about 3 minutes, stirring so they do not stick, until golden brown.

Drizzle batter into the oil to make crispies and fry until they stop bubbling.

Toss the ribs thoroughly with the sauce in a big mixing bowl; serve with the crispies.