Braised spare ribs

I have been cooking this recipe for a year now, and only recently changed to spare ribs. I thought the flavour improved because of the bone, but this time there was no bone yet delicious because I changed a few ingredients. What a difference just putting sweet sauce instead of sugar, and adding fennel seeds and an otoshibuta make! I didn't even marinade the pork!

Updated from here: http://simmetra.blogspot.com.au/2014/05/on-my-second-attempt-success-i-adapted.html

Ingredients
1kg of belly pork
5 tbsp light soya sauce
10 tbsp dark soya sauce
3 tbsp Chinese cooking wine
1 tbsp ginger crushed
1 tbsp garlic crushed
1 tbsp 5 spice powder
5 cloves
4 star anise
1 cinnamon stick (i cheated using 1 tbsp cinnamon powder since I didn't have the stick version)

1 tsp fennel seeds
1 tsp black peppercorns
1 tsp sichuan peppercorns

1 fresh chilli (not for spiciness but for flavour, so I left it whole, not chopped)
3 tbsp sweet sauce (kechup manis)
1 tau kwa, cubed
1 packet tau pok
6 eggs

Water

Method

1) Put the spices in a stock bag. Set aside.

2) To a deep stock pot, add all the sauces, pork, condiments and spices.

3) Pour in enough water to submerge the meat. Bring to a boil and skim away fat and scum. Turn down to a simmer for 10 to 20 minutes till cooked. I find 10 minutes is enough, shorter than belly pork. Cover with otoshibuta.

4) In another pot, hard boil the eggs as preferred. Once cooked, plunge in cold water and peel. Set aside.

5) Lift the otoshibuta and add the eggs and tau kwa. Bring back to a boil and cover with otoshibuta. Turn off the flame. Cover and steep for at least 2 hours but the longer the better.

6) 10 minutes before serving, lift the ototshibuta and introduce the tau pok, then recover with otoshibuta. Don't steep this for too long or it gets too salty.

7) Serve with steamed rice, Jasmine preferred.