This recipe differs from the last one not only in the type of meat being used (an important distinction!) but also in the way the meat is browned. Instead of sauteeing the meat before adding the liquid ingredients, here the meat is broiled near the end, which means the fat has already been rendered.
3 lbs country style pork ribs
1 cup cider vinegar
1/3 cup soy sauce
6-8 cloves garlic
lots of pepper
Country style ribs are a relatively cheap and very fatty cut available in American supermarkets. (You can also get beef ribs, but I can't yet vouch for their appropriateness in this recipe.) You'll definitely want to trim away large pieces of fat before you get started.
Cut the ribs into 2 inch cubes. Add all the ingredients to a large stockpot and bring to a boil for a few minutes. Be sure you have enough pepper -- this dish should actually be somewhat spicy. Reduce the heat and simmer; once the pork is cooked through, remove the pork to a broiler pan and arrange in a single layer. Broil the meat until it is browned on the side facing up (in my broiler this takes about 4 minutes, but broilers can be very different). Remove and turn the individual pieces of pork so that the browned sides are down, and broil the meat again, this time for a slightly shorter amount of time.
(An obvious variation here is to grill the meat; I have not tried this, but my guess is it would impart a somewhat alien flavor on the dish and might not brown the meat as effectively. It might be worth a try sometime, though.)
When both sides are adequately browned, return the pork to the pot. Simmer for a few minutes, and serve with jasmine rice and tomato wedges. The sauce should be spooned over the rice rather than the meat.