Pound the coriander root, black peppercorns and garlic in a mortar and pestle.
Add to the spareribs along with the salt, sugar and soya sauce. Mix well and marinate at least 2 hours.
Heat a wok with enough oil to fry the ribs. Fry high enough to cook through, but low enough to not burn on the pan. Stir the ribs around occasionally to cook evenly. You may have to do a few batches so as not to overcrowd the pan. The ribs are done when mahogany brown. When one batch is done drain on a paper towel.