Lauya Spare Ribs  
Recipe Number: 1282912824
Contributor: Victor
3-4 Lbs. of Pork spareribs
1 tsp Coarse black pepper
1/2 tsp Black pepper corns
1/2 tsp Salt
1 Round onion
2-3 Potatoes
1/4 C Apple cider vinegar
1 can Chicken broth
4 C Water
1/2 head of Cabbage
3 Carrots
Broccoli (alternative)
Baby Pak-Choi (alternative)
Tiparos Thai Fish Sauce (optional)
3 Garlic cloves (crushed)
3 Bay leaves

Cooking Instructions
If you buy the pork spareribs in slabs cut them up, slicing them between the ribs. Put the pork ribs in a pot and sprinkle Coarse black pepper, and Salt on the meat. Then pour in the 1/4 cup apple cider vinegar. Put a lid on the pot and as my mother would say "Flip the spareribs" or toss the ribs 2-3 times in the pot and set aside for 15 minutes for meat to marinade. Next slice up 1 Round Onion, crush 3 Garlic cloves, slice up Half a cabbage head (wide slices), Carrots (1 inch pieces), Potatoes (cut them in large pieces and set aside submerged in water). Pour in 4 cups of water or enough water to cover ribs, add the chicken broth (powder chicken broth is okay 1-2 Tsp). Bring to a boil on high heat then reduce heat to Medium (Leave pot uncovered). Add sliced onions, crushed garlic, black pepper corn (10 should be enough), and bay leaves. Boil spareribs for 30 minutes then add potatoes and carrots. 10 minutes later add the Cabbage and "alternative vegetables" and put lid on pot, and boil for another 30-40 minutes or until veggies are tender. Salt to taste. Instead of Salt I prefer using Tiparos Thai Fish Sauce. I like this fish Sauce then the Pinoy Fish sauce because it has a balanced taste whereas the Pinoy fish sauce is too strong.
Additional Comments
This recipe you can substitute Pig Feet pieces or Ham hocks instead of pork spareribs. Instead of Cabbage you can use Baby Pak-choi or combo of them. The same with adding Broccoli. I find using powder Chicken broth (1-4 Tsp) you do not have to use salt.