#These sweet, caramelized spareribs are always a success. Tell guests to use their fingers; knives or chopsticks are out of the question.#
In a large saucepan combine 4 cups water with the carrot, bay leaf and leek. Bring to the boil and add the spareribs. Blanch the meat for 10 minutes, remove from the stock and drain well.
Lay the ribs in an ovenproof pan. Combine the honey, vinegar and garlic, and spread the mixture on the ribs.
Add the soy sauce and the stock to the dish. Season well with salt and pepper.
Put into a very hot oven, 475°F, and cook until the ribs are caramelized and have turned a rich, dark brown color.
Preparation takes about 5 minutes and cooking takes approximately 55 minutes, from start to finish.
Serve on a bed of finely shredded lettuce leaves, lightly seasoned with salt and pepper.