From: Food of Xian

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¾ cup (180 ml) vegetable oil, divided

½ cup (56 g) sugar

2 pounds (910 g) pork spareribs, chopped into 3-inch/7.5 cm long segments

4-inch (10 cm) cinnamon stick, broken in half

4 bay leaves

4 cloves

2 star anise pods

20 Sichuan peppercorns

2 green onions, trimmed and cut into 1-inch (2.5 cm) segments

2-inch (5 cm) piece fresh ginger, peeled and sliced

6 tablespoons (90 ml) Shaoxing cooking wine

6 tablespoons (90 ml) soy sauce

2 cups (480 ml) water

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1. In a large, heavy-bottomed pot or Dutch oven, heat ¼ cup (60 ml) of the vegetable oil over medium heat.

2. When the oil just begins to ripple, add the sugar and stir to combine. Keep stirring, being careful not to let the mixture burn. Cook until the sugar is caramel brown, about 2 minutes.

3. Add the ribs and cook until they just begin to brown, 1 to 2 minutes per side. Remove and set aside.

4. Clean out the pot and dry it thoroughly. Add the remaining ½ cup (120 ml) vegetable oil to the pot and turn the heat up to high.

5. Add the cinnamon sticks, bay leaves, cloves, star anise, and Sichuan peppercorns and fry, stirring constantly, for about 1 minute. You want to bring out the flavor without letting the spices burn.

6. Carefully remove the bay leaves from the pot, then add the ribs and stir. Add the green onions, ginger, cooking wine, and soy sauce. Stir, and cook for 2 to 3 minutes.

7. Add 2 cups (480 ml) water and bring to a boil. Cover the pot and turn down the heat to low.

8. After 30 minutes, uncover the pot and turn the heat up to high. Reduce the sauce as desired (10 to 15 minutes for saucy ribs, or 20 to 25 minutes for a thicker reduction) and serve.