Step 1

Place the pork ribs in a pot of boiling water along with cooking wine, a few slices of ginger, and a stalk of spring onions. Let them blanch for two to three minutes, skimming off any scum that rises to the surface. Then, drain the pork ribs in a colander and pat them dry with a cloth.

Step 2

Coat the pork ribs with a small amount of oil

Step 3

Arrange them on the baking rack.

Step 4

Bake the ribs at a high temperature (230°C/450°F) until golden brown. Generally, it takes at least thirty minutes to turn golden brown.

Step 5

Heat some oil in a pan and add the rock sugar. Keep the heat low as it burns quickly. After the sugar melts, add a little water to the melted sugar. Be cautious, as there may be some splattering.

Step 6

Mix the caramel syrup with the cooked ribs over medium heat for a minute or until fully coated with the caramel.

Step 7

Now, let's add the garlic cloves, the remaining sugar, vinegar, light soy sauce, and the other seasonings as indicated in Ingredients C.

Step 8

Add enough water to cover the pork ribs.

Step 9

Simmer for approximately two hours. Open the lid at least once in the process to mix it to ensure even cooking.

Step 10

Transfer the pork ribs to the plate to serve when the liquid is reduced to a thick gravy.