Presoak a clay pot, top and bottom, in water for 15 minutes.
Place the spareribs in the pot, then scatter the carrots on top. Combine the honey, chopped onion, lemon juice, curry powder, salt, pepper and soy sauce in a bowl, mix thoroughly, and pour over the ribs.
Cover the pot and place it in a cold oven.
Remove the pot from the oven and pour off the sauce into a sauce pot. Remove the carrots and keep warm until ready to serve.
To brown the ribs return the pot to the oven without the lid and cook for an additional 10 minutes. Meanwhile bring the sauce in pan to a boil, add the arrowroot, and stir until thick.
Serve the ribs and carrots covered with the thickened sauce.
© 1974 All rights reserved. Published by Echo Point.