This famous dish enticed my whole family’s appetites. However I made a little tweak of using pork chops that usually used spareribs in the traditional way. This is all because of my hubby’s preference to pork chops over spareribs. He said spareribs are too bony, not enough meat for him. Ok, he’s right. Our body can only digest meat not bone. Moreover, spareribs are quite expensive here in Australia. So I used pork chops and kept the traditional way of cooking Peking sauce. You can keep using the spareribs if you like, of course.
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