1 For the spare ribs, place the ribs in a large pan of salted water, bring to a boil and simmer for 40 minutes or until the meat is tender. Drain well and place in a large bowl.
2 Mix the remaining ingredients together and mix into the ribs, ensuring they are evenly coated. Set aside to marinate for at least 6 hours.
3 Heat the oven to 220ºC (200ºC fan) 425ºF, gas 7.
4 Place the ribs and the marinade in a roasting pan and roast in the oven for 15 - 20 minutes, basting from time to time.
5 Meanwhile, cook the vegetables. Heat the oil and butter in a wok or deep skillet and gently fry the mushrooms until they have softened. Turn the heat to high and add the chile peppers, garlic, bell peppers and scallions.
6 Stir fry for 5 minutes then add the pine nuts and soy sauce.
7 Serve the ribs and vegetables with the sesame seeds scattered over and the rice alongside.