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Add the ribs to a big pot with along with the dry and wet seasonings + sauces, fill with pot ¾ of the way with water (or with 3 cups of water) and marinate for 30 mins.
On high heat, cook the ribs for 25 mins then turn the heat to medium-low heat and let it simmer for 35 mins. In between cooking, make sure to flip the ribs a few times to ensure even cooking.
Turn the heat off, let the ribs rest in the pot for 20 mins.
Remove the ribs from the pot and place on a tray to cool down. Once cooled, chop the rib rack into individual pieces.
Heat your wok with oil, temperature should be around 180c to deep fry but if you don't have a thermometer, place a chopstick in the oil and if bubbles emerge around the chopstick then your oil is hot enough. Add the ribs and deep fry to your liking (usually takes 3 mins in a takeaway kitchen).
Strain the sauce in the large pot that was used to cook the ribs, add to a separate wok, bring to a boil then add some corn starch/potato starch slurry and stir well.
Once the sauce has thickened, pour all over your spare ribs and enjoy.