Put the spare ribs in the wok and add enough cold water to cover. Bring to the boil over a
medium-high heat, skimming any scum that rises to the surface. Cover and simmer for 30 minutes,
then drain and rinse the ribs.
Rinse and dry the wok and return the ribs to it. In a bowl, blend the apricot nectar or orange
juice with the white wine, black bean sauce, tomato ketchup and the honey until smooth.
Pour the mixture over the spare ribs in the wok and stir gently until the ribs are lightly
coated. Place over a moderate heat and bring to the boil.
Cover then simmer, stirring occasionally, for 1 hour, or until the ribs are tender and the sauce
is thickened and sticky. (If the sauce reduces too quickly or begins to stick, add water 1
tablespoon at a time until the ribs are tender.) Adjust the seasoning to taste, then transfer the
ribs to a serving plate and garnish with spring onion tassels and lemon wedges. Serve