Twice-cooked spareribs

Made these pork spareribs for dinner tonight, as I had a bunch of ribs sitting in my freezer and nothing else to eat. The recipe calls for deep-frying then steaming, but I didn't have a steamer large enough to accomodate all the ribs, so I braised them instead of steaming them, which was quite serendipitous. The recipe is simple: cut the spareribs into little pieces, deep fry until browned (3-4 minutes), reduce soy, shaoxing wine, sugar (2:1:1 ratio) plus a generous amount of black pepper and braise the ribs in that mixture for 30-40 minutes in a covered pot in a 350 degree oven. I found the texture of these braised ribs more pleasing than in the steamed equivalent.