Sandpot Casserole of Spicy Sparerib Nuggets with Garlic

This is a simple, savory stew, an elaboration on a dish I cooked on a hot plate when, during graduate school, I needed a large-pot-of-something to get me through the week.

If you are in a hurry, the stew can be put together within a couple of hours, but you will need to hassle with skimming the sauce. It is easiest cooked in advance and refrigerated, so the congealed fat can be discarded in one motion. Like any stew, the flavors will only intensify with reheating.