Red-cooked pork ribs

Method

1. 1 Blanch the ribs for 3 minutes with wine and ginger, then rinse off the foam.
2. 2 Melt the rock sugar in oil until it turns amber, then roll the ribs in the oil to coat them completely.
3. 3 Pour in Shaoxing wine, soy sauce, and enough hot water to cover the ingredients, then cover and simmer for 45 minutes.
4. 4 Open the lid, add the black vinegar, and simmer for 12 minutes until the sauce is glossy like candy — the black vinegar is what distinguishes the Shanghai version from the traditional sweet braised ribs.
5. 5 Sprinkle with roasted sesame seeds and chopped scallions; the sauce should stretch into strings when scooped up with a spoon.

With an appliance

• Pressure cooker 50 min

  Replace step 3: cook in a pressure cooker for 18 minutes at high pressure, then quickly release the pressure and simmer the sauce for 12 minutes with the lid open.