Step 1

Cut 10g ginger into 5 slices. Cut the green onions/scallions into halves, cut the white stem parts into 2-inch pieces, finely chop the green leaf parts. Set aside.

Step 2

Add cooking wine, regular soy sauce, and Chinkiang vinegar into a small bowl. Set aside.

Step 3

Put chopped spare ribs into a large pot, add enough cold water (I used about 1L water here) to make sure that every piece of the ribs are immersed in water.

Step 4

Bring the water to a boil over high heat. Use a spoon to skim off the foam appearing on the surface.

Step 5

Once there's no more foam released from the ribs, drain the ribs.

Step 6

Preheat a wok/fry pan over medium high heat for 1 minute. Add 1 tbsp cooking oil to the wok. Add the blanched ribs to stir fry over medium high heat until the ribs turn golden brown.

Step 7

Turn off the heat, transfer the ribs to a plate. Use a spoon to scope out some oil in the wok. Leave about 1 tbsp of oil in the wok.

Step 8

Turn on the stove to medium heat, add 5 tbsps of sugar (or 50g Chinese rock sugar) to the wok, stir fry with a nonstick heat-resistant turner over medium heat for about 5 minutes until the sugar melts and turns into golden brown.

Step 9

Quickly but carefully add the stir-fried ribs to the wok, stir fry over medium heat until every piece of the ribs is evenly coated with the caramelized sugar.

Step 10

Pour the sauce we've prepared in previous step over the ribs. Add about hot water to immerse the ribs. (I added about 400ml hot water. The amount of hot water might vary depending on the shape and size of your wok.) Add in ginger slices and the white stem part of the green onions.

Step 11

Cover the lid, bring to a boil over high heat, then turn the heat to low to simmer for 1 hour.

Step 12

1 hour later, open the lid, pick out and discard all the gingers and green onions. Reduce the sauce over high heat for about 7 minutes, keep stirring so that every piece of the ribs are evenly coated with the sauce.

Step 13

Once there's almost no sauce left in the bottom of the wok, remove from heat. Sprinkle chopped green onions and sesame seeds (optional) over the ribs. Transfer to a serving plate, serve with steamed white rice.