Step 1

Remove the membrane of the baby back ribs. (To do this, use a butter knife to lift the edge of the membrane and use paper towel to grab the corner and pull against it.) Separate the ribs by cutting the meat between the slabs of bone.

Step 2

Cover the ribs in a bowl of water and let them soak for 10 minutes so that the myoglobin (red liquid) can be drawn out. Drain the water.

Step 3

Bring a large pot of water to boil (enough to cover the ribs and not spill out) and boil it over high heat. Once the water is boiling, add the onion, green onions, whole black peppercorns, rice wine, and the ribs. Cook for 8 to 10 minutes. Meanwhile, combine the spicy baby back rib sauce in a bowl and mix well. Set aside.

Step 4

Drain the pot and discard all the strained vegetables. Rinse the meat over the running water and set it aside in a clean bowl.

Step 5

Prepare a braiser pot and add 1.5 cups of water and half of the spicy back rib sauce. Mix well. Add the back ribs, cooking them over high heat for 5 minutes, with some sauce occasionally splashed on top.

Step 6

Cover the pan with the lid and reduce the heat to medium. Cook for 15 minutes, stirring occasionally. Reduce the heat to medium-low and cook for another 10 minutes.

Step 7

In the mean time, prepare a saucepan and heat the remaining sauce on medium heat for 2-3 minutes. Stir often.

Step 8

Transfer the ribs to a tray, without the liquid, and mix with the warmed sauce from step 7.

Step 9

Combine the cheese and heavy cream in a bowl. Prepare a shallow pot for further cooking and spread the cheese and cream mixture. Add ribs to the pan. Place the pot on a medium-low heat and wait until the cheese melts. Serve it with a bowl of rice. (Refer above for more serving suggestions.)