Method
Blanch the ribs
Place ribs in a pot of cold water with ginger slices and Shaoxing wine. Bring to a boil over high heat, skim the foam, blanch for 2 minutes, then remove and rinse with warm water.
Caramelise the sugar
Heat a little oil in a wok over low heat. Add the rock sugar and stir slowly until it melts and turns amber. Immediately add the ribs and toss to coat — work quickly, as the sugar can turn bitter in seconds.
Add the aromatics and seasoning
Add ginger, garlic, star anise, and cinnamon. Stir-fry until fragrant. Add Shaoxing wine, light soy sauce, and dark soy sauce. Toss until every piece of rib is evenly coated.
Braise
Pour in hot water to just cover the ribs. Bring to a boil, then reduce to a low simmer. Cover and cook for 40–45 minutes.
Reduce the sauce
Remove the lid and increase heat to medium-high. Stir frequently until the sauce thickens and coats the ribs. Remove from heat.
Key Tips
- Always start the blanch in cold water — it draws out more impurities
- Caramelise on low heat and pull the moment the colour reaches amber; any darker and it turns bitter
- Use hot water when braising — cold water will tighten the meat
- Stir constantly during the reduction to prevent scorching