I made this to go with some braised chicken wings the other night. I have been making my ribs this way for years ever since Spain when I learnt how our local Chinese restaurant made theirs. I had made ribs many times but it was pretty hit and miss with recipes, sometimes they were tender other times really tough. I was throwing a large party for about 30-40 people and decided to make ribs as one of the many dishes on the menu that day. I went and asked my Chinese restaurant could I buy some meat from them as I assumed they must just get great cuts of ribs. Anyway the husband said yes but because of the quantity I was after could I come back in 15 Min’s while he prepared them. When I returned it was his wife that gave them to me so I decided to ask was it just your meat or is there some trick, that is when she told me she cooked them in seasoned water for 90 Min’s on a low heat in until you could pull the meat from the bone, drained them and fried quickly in a little oil. Well she never told me what she seasoned them with so I came up with a concoction and every time they come out wonderfully tender, just serve with your favourite dipping. If you want to see the recipe for the chicken wings click here.