Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of the conditions that pit masters have when they're making barbecued ribs, brisket and even whole animals.

These braised pork ribs are tender, flavorful, and coated in a rich, tangy glaze. The ribs are first boiled with black peppercorns and bay leaves to remove impurities and enhance their natural taste.

In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure. Remove the ...