Pop the spare ribs into a shallow dish and season well. Put the juice and zest of limes, vinegar, soy sauce and sugar into a bowl and mix thoroughly. Pour over the spare ribs. Cover and leave in a cool place for several hours. Turn the ribs in the marinade from time to time. Dip the spare ribs into the egg and then in flour. Shake off the excess flour.
Cook under a preheated medium grill for about 20 minutes, until tender and very dark brown in colour. Baste frequently with the marinade and turn over several times during cooking. Serve hot, garnished with thin wedges of lime.
© 1994 Keith Floyd estate. All rights reserved.