Braised Spicy Spareribs - cooking recipe

Ingredients

1/4 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
3 1/2 lbs pork spareribs (cut into individual pieces)
2 tablespoons vegetable oil
1 onion (finely chopped)
1 garlic clove (crushed)
3 tablespoons tomato puree
2 tablespoons chili sauce
2 tablespoons red wine vinegar
1 pinch ground cloves
2 1/2 cups beef stock
1 tablespoon cornflour
flat leaf parsley (to garnish)

Preparation

Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).