Cut the spareribs into 1 1/2” pieces, wash and drain. Pickle the spareribs with the light soy sauce, rice wine, cornstarch, pepper powder and 1/2 tsp. sugar for 30 minutes. Seed the pumpkin and cut into 1” pieces. Chop the spring onion and halve the chili pepper lengthways. Heat the oil in a pan, and sauté the pickled spareribs until their surface turns a little golden. Add water to immense half of the spareribs, and boil for several minutes until the spareribs soften a little. Add the pumpkin and stir fry to combine. Add water again to immense half of the materials and bring to the boil. Turn to low heat and simmer for about 30 minutes, until all the spareribs become rather tender. Add the spring onion and chili pepper. Turn to strong heat and cook until the sauce thickens.