Method
Blanch
Put the ribs in cold water with 2 slices of ginger and 1 tablespoon Shaoxing wine. Bring to a boil and cook for 3–5 minutes. Rinse off the scum with warm water and drain.
Caramelise
Add a little oil and the sugar to a pan. Cook over low heat until melted and light amber. Add the ribs immediately and toss to coat. If you do not want to make caramel, skip this and rely on dark soy sauce for colour.
Braise
Add ginger, garlic, spring onion, and star anise; fry until fragrant. Add light soy, dark soy, and Shaoxing wine, then pour in hot water until it reaches about two thirds of the ribs or just covers them.
Bring to a boil, cover, and simmer for 45–60 minutes. Add more hot water if needed.
Reduce
When the ribs are tender, uncover and reduce over medium-high heat until the sauce is thick, glossy, and clings to the ribs. Taste and adjust with salt or soy sauce.
Key Tips
- Blanch from cold water, but braise with hot water
- Keep the caramel light; dark caramel turns bitter quickly
- The final reduction is essential for a proper glossy red-braise
- Small rib pieces usually soften in 45 minutes; 60 minutes is safer