You can make this dish using pork ribs. Baby back ribs or spareribs will work just as well. You can separate the bones into smaller chunks so they will fit in the pot. It will actually be a little easier to eat, but the resulting stock might not be as tasty because ribs have fewer exposed bone surfaces, which is what gives body to the stock. Alternatively, you can use chopped spare ribs that are often sold in small pieces at Chinese butchers, like the ones used for this dim sum spare ribs recipe. This will yield a better stock because there are many more exposed bones and a lot of cartilage. It'll also be much easier to eat, but the presentation will not be as extravagant as you won't have the mountain!