boil pork ribs starting with cold water with ginger and shaoxing cooking wine to remove blood
when boiling and foaming, remove from heat and rinse thoroughly to remove blood
heat oil on medium heat, then drop rock sugar to melt
when golden, drop pork ribs and ginger into pan, stir fry vigorously (don’t want to let sugar burn)
when ribs are browned, add light soy sauce for flavour and dark soy sauce for colour
submerge with water
depending on appliance:
pressure cooker: cover with lid, cook on high until pressure is built up, then simmer on low for 30 minutes
regular pot: cover with lid, cook on high until boiling, then simmer for 3 hours
when done simmering, reduce to desired consistency, and season with salt
Notes
always season at the very end when the broth is the thickest
you can add other things to do the braise while simmering, like shiitake mushrooms, potatoes, dried bean curds, etc, just remember to bring up to a boil once you add it, then back to simmering