Let ribs brine for one hour ... and let the rub sit on the meat for several hours — I do it overnight — before cooking them.

The heat tones down the sharpness, and the brine's sugars get to work caramelizing. The result? Smokey, savory, slightly ...

In Chinese cuisine, spare ribs are usually cut ... but do the second just before serving. In a small bowl, mash the fermented bean curd with the brine to a smooth paste. Mix in the sugar, soy ...