1
Arrange the spareribs in one layer in a large roasting tin, cover with water and bring slowly to the boil.
2
Add the star anise and crushed lemon grass, cover with foil and simmer in a preheated oven, 300-325F, Gas Mark 2-3, for 2 hours.
3
While the ribs are simmering, make a marinade. In a large mortar, pound together the garlic, shallots, pepper, salt, sugar, fish sauce, rice wine, lemon grass and oil, or process them in a food processor.
4
Remove the spareribs from the oven, drain and pat dry with kitchen paper. Turn up the oven heat to 425oF, Gas Mark
7
Put the ribs back into the clean, dry, roasting tin while they are still hot and coat them well with the marinade.
5
Roast them on the top shelf of the oven for 30 minutes, until they are brown and crusty looking.
