Spare ribs with black bean sauce

1kg (2 lb) baby back spare ribs
1 tsp minced garlic
1 tsp minced ginger
3 tblsp oil for stir frying, or as needed
1 small red chilli pepper, finely chopped
250ml (8 fl oz, 1 US cup) chicken stock or water
2 tblsp dark soy sauce
2 tblsp black bean sauce
1 tblsp light soy sauce
1 tsp brown sugar
a few drops sesame oil
2 spring onions, cut into 3-4 pieces

Cut apart the spareribs.

Heat the wok over medium-high to high heat and add 2 tblsp oil. When the oil is hot, add the spareribs and stir fry for 4 to 5 minutes until browned. Remove.

Add remaining 1 tblsp oil, if needed. Add the chilli, garlic and ginger. Stir fry until fragrant.

Return spare ribs to wok. Add the stock, black bean sauce and dark soy sauce and bring to the boil. Stir in the light soy sauce and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).

Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the spring onion.