Place the spare ribs and marmalade sauce ingredients into a storage bag, massage well, and refrigerate overnight.

Cut the corn into 2cm thick slices. Peel the bottom third of the asparagus and cut into halves. Slice the red and yellow bell peppers into quarters.

Place the corn in a microwave-safe container with 1 tbsp of water, cover loosely with plastic wrap, and microwave at 600W for 1 minute.

Heat half of the salad oil (1 tbsp) in a frying pan over medium heat, add the corn, asparagus, and bell peppers, and cook until both sides are browned. Remove from the pan.

Add the remaining salad oil (1 tbsp) to the frying pan, heat over medium heat, and place the marinated spare ribs, discarding excess marinade. Brown both sides, cover with a lid, and steam over low heat for 15 minutes.