This recipe is similar to my original ribs recipe, but with spare ribs instead of baby back ribs, and with more ingredients in the braising liquid. It resulted in a rich, complex meaty taste.
The first thing you’ll probably notice right off the bat is that spare ribs aren’t very nice looking. “Spare ribs” is a phrase used for the lower ribs, which aren’t particularly evenly cut. That’s the sacrifice one makes for getting cheaper ribs! The ribs I used in my recipe were pre-cut but you may have to cut them yourself. Also, spare ribs are usually home to a bunch of pieces of cartilage, which some people find unappealing; personally, I like to dig around the ribs and find them.
The Domestic Man 