10/10. I made these ribs last night and they …

Comment on Easy Chinese Spare Ribs Recipe by Colin.

10/10. I made these ribs last night and they were amazing. Super deep flavour. The 2 small changes- slow roasted for 3 hours @ 250 because that’s the way I like ribs and tossed with a honey/soya sauce/sesame oil mixture before the high heat.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.