After chopping the pork ribs into 2-inch pieces, go ahead with the blanching step. Start by blanching the pork ribs with chopped green onions, ginger slices, and cooking wine in water. Fill the pot with water until the ribs are fully submerged. Bring the water to a gentle boil and let the ribs blanch for about 3 minutes. During this step, remove the foam that floats to the top. These are the scums or impurities removed from the meat. After blanching, rinse the ribs thoroughly under running tap water to remove any remaining impurities. Drain the water from the ribs. This first step is crucial in removing blood and unpleasant odors from the ribs.

Next, heat some oil in the pan or pot and add rock sugar to caramelize it. The rock sugar should melt and become sticky and caramelized. Continuously stir the sugar until it fully melts. Be careful not to overcook the sugar. Otherwise, it will leave you with a burnt taste.

When the sugar is caramelized and melted, add the pork ribs and stir-fry until they are brown and sticky.

Pour in some hot water, along with green onions, ginger, light soy sauce, oyster sauce, black vinegar, and salt. Cover and simmer for 40 minutes. Finally, add another spoonful of black vinegar and simmer over high heat to reduce the sauce and make it thick and sticky. Add more vinegar depending on how sour you want the sauce to be. If in case the sauce still does not thicken because of too much water, you can first take out the ribs to avoid overcooking them and let the sauce evaporate by cooking on high heat and continuously stirring. Once you reach your desired sauce consistency, bring back the pork ribs to the pot.

Lastly, sprinkle a generous amount of white sesame seeds before serving. You can also top it with more chopped green onions for color and fresh onion taste. Pair this with steamed rice, a side dish of vegetables, and another main dish.