The result was very satisfying. The chile in the bean curd added a little heat while the rice wine-soy sauce-sugar added a slight sweetness. The braise made the riblets very tender and juicy. Use the leftover braising liquid from your wok to pour over the rice.
At first impression, the fermented bean curd was a little different giving off a pungent odor but after fusing it with the pork, garlic-ginger and braising liquids, I would make this over and over. Honestly, I ate the whole load.