i have a heavy wusthof stainless cleaver which i use all the time to cut spareribs, turkey legs, whole crabs (why i bought the thing in the first place--for a crab soup twenty years ago!), beef bones etc, i use a thick plastic cutting board on top of a wooden cutting board with a towel underneath to help with the crash of the whack of the cleaver.
i raise the cleaver about 10-12 inches above the items to chop (i have done these spareribs described above countless times) and then a good solid whack through the meat ans bones--quite clean and neat although my aim has improved over time...
good luck--no mallet required...
fung lung bakery on mott street has the bet char siu buns--just as good as sam woos in la--how i miss their places...................i do not remember the name of the place, but at the next block south from fung lung, on the corner on the right hand side is a simple place with great dim sum/yam cha--i'll meet you there!!!