To help make sure the ribs are totally tender, its best to blanch them first. Place the ribs in a large pan and fill with water.
1 ½ lbs pork ribs
Place over a high heat and bring to a rolling boil. Reduce the heat to a simmer and leave for 3 – 4 minutes. Remove anything that appear on the surface, oils, foam, scum etc.
Drain the ribs and hang on to them.
Add oil to a wok over a medium heat and when hot add the ribs, ginger, scallions and garlic and stir fry until the ribs turn golden.
8 cloves garlic, 2 inch ginger, 3 large scallions
Add the 2 tbsp rice vinegar, sugar, both soy sauces and a pinch of salt.
1 tbsp light soy sauce, 70 g sugar, 3 tbsp rice vinegar, 1 tsp dark soy sauce
Add enough hot water so the ribs are just covered and increase the heat until it boils.
Reduce the heat to low and cover the wok. Leave for 45 – 50 minutes.
After 50 minutes, remove the lid and the fish out the scallions, garlic and ginger and throw away.
Add 1 tbsp of the rice vinegar and the pineapple and increase the heat so it boils again as you need to reduce the amount of stock/broth stirring frequently.
When the liquid thickens and coats the ribs nicely remove from the heat and turn it off. Recuing should take no more than 8 – 10 minutes.
Remove the ribs to a warmed serving bowl and sprinkle with sesame seeds and the sliced scallions/spring onions.
Serve on a bed of noodles or rice for a perfect meal.