From the 1992 China Moon Cookbook by Barbara Tropp
From the Web site ckbk.com:
For those who love sweet and spicy spareribs of the Flintstone’s variety, this is a dish to adore. Made from the meatiest pork spareribs available, they are first poached to cook the meat and then roasted with several coats of a tangy, sweet glaze.
Maltose is an impossibly-sticky Chinese sweetener that is available in small plastic tubs or crocks and must be attacked with a sturdy spoon dipped in boiling water. There is no substitute for the experience nor the taste, although a slightly lesser amount of mild honey is workable in this dish.
The ribs can be poached a day or two in advance. The two-step glazing can be done in quick succession or spread out over two days. Given the easily stretched timetable, this is fabulous party food.
