Remove spare ribs from the refrigerator and let them sit for 30 minutes.

Pierce the ribs with a fork in several places and season with salt and pepper just before cooking.

For the pan-fry method: Heat salad oil in a frying pan over medium heat. Add the ribs and cook until browned on both sides.

Wipe off excess fat with a paper towel, reduce heat to low, and add 1.5 tbsp of water. Cover and steam for about 12 minutes until cooked through.

Uncover and cook over medium-high heat, flipping occasionally, until crispy.

For the oven method: Preheat the oven to 220°C. Line a baking tray with parchment paper and arrange the ribs.