I finally made the Sweet and Sour Spare Ribs recipe that I had found in Fuchsia Dunlop’s Revolutionary Chinese Cookbook. The flavor was spot on; however, the ribs ended up a bit dry and overcooked. I found the recipe instructions to be a bit vague in terms of cooking time. In her recipe, I boiled, fried, and braised the ribs. Not sure which step caused the problems. Next time, I will omit the optional frying step and see what happens. Coincidentally, I order this same dish from a neighborhood Shanghainese restaurant, and I always think that their ribs are dry and overcooked as well. 🙂