Chop the spare ribs into 3 inch lengths and rinse under cold water well. Place them in a strainer and let water drain; pat dry with paper towels. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, sugar, half a teaspoon salt, pepper, soy sauce, lemon zest and juice. Add the spare ribs and leave to marinate for several hours. Heat the oil to 140C, 275F in a deep-fryer . Dip the spare ribs into the beaten egg and dust with flour and deep-fry the spare ribs in batches for 3 minutes until the pork is cooked through and browned. Drain on paper towel. Serve hot. Serves 4 people.