Soak and cover the dried chestnuts in
boiling water for 30 minutes. Discard water and replace with more
boiling water to soak for another 30 minutes or overnight in warm water.
Crush the garlic with sugar to make a smooth puree. Mix with soy sauce and use to marinate the
ribs for 30 minutes or longer. Heat a wok, add oil and when hot, fry the
spareribs, tossing them so they are well browned. Add hot water and drained chestnuts, cover
and simmer for 1 hour or until the pork is tender. Blend cornstarch with a little cold water
and stir into the liquid in the wok until sauce boils and thickens. Serve hot with
white steamed rice.