To achieve ribs that fall off the bone, cook them long and at a low temperature, ideally between 225 to 300°F. The cooking time will vary depending on the thickness of the ribs, but usually ...

However, this recipe achieves both a fall-off-the-bone finish and great texture ... this recipe is served best with spare ...

Fu yu (which is off-white) and naam yu (which is ... In Chinese cuisine, spare ribs are usually cut through the bone into smaller pieces, which makes it easier to eat with chopsticks.