Stewed Spare Ribs

With pork being the most popular meat throughout China, there is never any shortage of spare ribs cut in precisely the way they should be, with every rib having the perfect ratio of lean meat to fat. The best way to coax maximum succulence from them is to braise or stew them in a rich seasoning; deep-frying, as many restaurants tend to do, can render them quite dry. If you marinate them for a few hours, they will be ambrosial.