Chop the spareribs into short lengths of
about 5 cm. Separate them with a sharp cleaver. Heat up a wok with oil
and brown the spareribs over high heat. Combine all the other
ingredients, except cornflour and cold water and add to the pan. Bring
to the boil, cover with a lid and simmer for about 45 minutes. Use a
bowl to add the cornflour and cold water. Stir in to the pan and stir
constantly over moderate heat until the gravy boils and thickens. Dish
up and garnish with the scallions. Serve hot with white rice.