3 lbs of spareribs, cut in half lengthwise by butcher
6 cloves of garlic, smashed
1 onion, quartered
1 serrano or jalapeno pepper, halved
4 stalks of lemongrass, slightly smashed
8 ¼” slices of ginger, peeled
2 cups of chicken broth
½ cup soy sauce
4 cups of water
½ cup cornstarch
½ cup all purpose flour
Vegetable oil for frying

¼ cup orange marmalade
¼ cup braising liquid (or low sodium broth)
2 T. ketchup
2 T. mustard
1 T. sesame oil
1 T. fish sauce
1 T. red pepper flakes

Preheat oven to 350. Put ribs in a dutch oven with garlic, onion, jalapeno, lemongrass, ginger, chicken broth, soy sauce and water. Put on stove and bring to boil uncovered. Cover the dutch oven and place it in the oven. Braise in the oven for 1 ½-2 hours until ribs are tender but not falling off the bones. Reserve ¼ cup of the braising liquid. Remove ribs, pat dry and refrigerate overnight. Toss cornstarch and flour. Cut each rib and toss in the cornstarch/flour shaking off excess. Heat oil and fry ribs in batches until beginning to brown, 5-6 minutes. Drain excess oil on a paper towel. Meanwhile process marmalade, braising liquid, ketchup, mustard, sesame oil and fish sauce in a food processor. Transfer to a sauce pan and heat over low heat as the ribs fry. Toss the ribs in the sauce, sprinkle with red pepper flakes and serve.