• Cut spare ribs into their individual bones.
  1 kg spare ribs
• Throw them into a pot of boiling water for 5 minutes and strain. This will remove a lot of the scum that come from cutting bone at the butcher.
• In a wok or deep pan, melt brown sugar with water over medium heat. The water helps evenly melt the sugar without it burning.
  ¼ cup brown sugar, 2 tbsp water
• Once the sugar is fully dissolved, add the blanched spare ribs into the wok along with minced garlic. Stir and mix for 1 minute.
  10 cloves garlic
• Add honey, soy sauce, and water. The water should only need to cover about half of the ribs.
  ¼ cup honey, 2½ tbsp soy sauce, ½ cup water
• Cover with a lid then let it simmer on low for 30-45 minutes or until tender. I will usually taste test after 30 minutes and if the meat is tender and comes off the bone easily, I know its done.
• Once the ribs are tender, remove the lid and turn up the heat to high. Let the sauce simmer for 5 minutes or until thick and glossy to your liking.
• Garnish with crispy garlic ships and enjoy!
  ½ cup crispy garlic bits

How to make crispy garlic chips

• Thinly slice 5-10 cloves of garlic. Using a mandolin makes it a lot easier and more consistent than a knife.
• Add it into a cold pan with enough olive oil to cover all the garlic.
• Place pan over medium heat while stirring for 5 - 10 minutes or until the garlic turns golden brown. Strain and enjoy.
• The strained olive oil doubles as a garlic olive oil now which is amazing on bread.