Grate the garlic and ginger.

Pat dry the pork spare ribs with paper towels and place them in a storage bag. Add garlic, ginger, maple syrup, and soy sauce. Massage well and refrigerate overnight.

Preheat the oven to 200°C. Spread the marinated spare ribs on a baking sheet lined with parchment paper and bake for 30-35 minutes.

Prepare the yogurt cream: Strain the yogurt using a paper towel-lined sieve in the refrigerator for 1 hour. Mix the strained yogurt with heavy cream and salt in a bowl.

Peel and slice the potatoes into thin strips.

Place the potato slices in a plastic bag with potato starch and flour. Shake the bag to coat the potatoes evenly.

Heat salad oil to 170°C in a frying pan, ensuring the oil is about 2cm deep. Fry the potatoes until lightly golden.

While still hot, toss the fried potatoes in a bowl with salt and pepper.