Sichuan Dragon's Breath Pork Ribs

Instructions

1. 1

   Cut the pork spare ribs into individual ribs. Blanch the ribs in boiling water for 5 minutes to remove impurities, then drain and rinse under cold water.

   ~10 min
2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the blanched ribs and sear until browned on all sides.

   ~8 min
3. 3

   Add the soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, dried red chilies, Sichuan peppercorns, minced garlic, sliced ginger, and chopped scallions to the pot. Stir well to combine.

   ~3 min
4. 4

   Pour in 500 ml of water, ensuring the ribs are mostly submerged. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the ribs are very tender.

   ~120 min
5. 5

   Once the ribs are tender, increase the heat to medium-high and uncover the pot. Let the sauce simmer and reduce until it thickens and coats the ribs, about 10-15 minutes. Stir occasionally to prevent sticking.

   ~15 min
6. 6

   Stir in 1 tablespoon of sesame oil. Taste and adjust seasoning if necessary.

   ~1 min
7. 7

   Transfer the ribs to a serving bowl. Spoon the thickened sauce over the ribs.

   ~1 min