Separate the spare ribs along the ribs. Use a kitchen hatchet to cut the ribs into pieces approx. 3 cm long. Rinse the pieces well and cook in 1 liter of boiling water for 2 minutes. Strain with a coarse sieve, rinse and let dry on a fresh tea towel.

Cap the fresh garlic cloves at both ends, peel them and squeeze them with a garlic press. Mix the ingredients for the marinade homogeneously and brush the dry ribs with them. Marinate for about 30 minutes.

In the meantime, wash the radish, peel and slice diagonally into strips approx. 6x6mm thick. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.

For the broth, wash the tomatoes, remove the stems, cut in half lengthways and cut out the green and white center pieces. Halve the halves lengthways and thirds across. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide.

Put everything together with the ingredients from chicken stock to water in a blender and puree finely for 2 minutes on the highest setting. Divide the puree into 2 pots. Use the 1st pot to cook the radishes in about 10 minutes. Put the ginger slices in the 2nd saucepan.

Heat the frying oil to 180 degrees and fry the ribs in portions until light brown. Add the ribs to the ginger slices in the 2nd saucepan and simmer with the lid on for 50 minutes.

Add the broth with the radishes to the ribs and heat. Season the finished soup with salt and pepper, garnish and serve hot.