Fragrant Spare Ribs

Feels like a good day for some fried, tender spare ribs...

Fragrant Spare Ribs
750 gms of spare ribs
2 tbsp of oil
1 tbsp of sesame oil
1 tbsp of rose wine
1 big piece of aluminium foil

Marinade for spare ribs:
1 tbsp of light soy sauce
1 tsp of salt
1 tsp of sugar
1/2 tsp of pepper
1/2 tsp of Chinese five spice powder
1 tbsp of custard powder
1 tsp of flour
1 tsp of corn flour
3 tbsp of water

Sauce (combined):
1 tbsp of light soy sauce
1 tbsp of oyster sauce
2 tbsp of sugar
1 tbsp of tomato sauce
1 tbsp of black vinegar
1 tbsp of Worcestershire sauce
1 tbsp of chilli sauce
1 tsp of custard powder
1/2 cup of water
1 tbsp of sesame oil

Cut spare ribs into 1 - 2 inch lengths. Rinse and drain well on paper towels. Season with marinade for several hours or preferably overnight in the refrigerator.
Deep fry the spare ribs in hot oil until golden brown. Remove and drain from oil.
Heat 2 tbsp of oil and 1 tbsp of sesame oil in a wok. Add in sauce ingredients and bring to a low simmering boil. Put in pre-fried spare ribs. Toss well until evenly coated with sauce.
Remove spare ribs and sauce out onto a piece of aluminium foil. Add in the rose wine and wrap up neatly into a package.
Place the package on a Pyrex dish and steam for 1 hour or until spare ribs turn tender.