Cut the spareribs into small pieces (your butcher at the local grocery store will probably do this for you free of charge). Mix spareribs together with cornstarch, rice wine or sherry and curry powder. You can marinate the ribs for a couple of hours to make the taste stronger. Remove ribs from the marinade and deep fry in hot oil for about 3 to 5 minutes. Remove with slotted spoon and drain on paper towels. Pour out all but just a coating of the oil from the pan/fryer in which you cooked the ribs. Over medium heat, add the onion and garlic and saute for a few minutes. Then add sugar, soy sauce, peppers, sesame seed oil and tomato paste and stir to make a smooth paste. Add the spareribs to the paste, mix well to coat the ribs and then serve. You can add some more soy sauce and sesame seed oil to increase the amount of sauce. You could also add some of the rice wine or sherry for the same purpose.
The Skinny: You could use your favorite sugar substitute but there really isn't much sugar in this recipe. You could also cook the ribs in the oven instead of frying them.