Succulent Barbecued Spareribs

I grew up with the smug conviction that our barbecued spareribs were always different. I didn’t know why they were better; perhaps it was their glistening, lacquered look or their juiciness or their aroma. When I ate barbecued spareribs outside my Chinese home, they were bland, insipid and tasteless. Later I learned why: the Chinese marinate their spareribs overnight and cook them slowly at a low temperature so that the flavours permeate the meat and make it mouth-watering.