Bring a large saucepan of water to the boil. Add pork ribs, ginger, Szechuan peppercorns and 1/2 the rice wine. Bring back to the boil. Skim off any scum that forms on the surface. Simmer over medium-low heat for 80 minutes. Drain and set aside.
Heat oil in a wok over high heat until hot. Fry the ribs until lightly brown. Remove.
Place the ribs, dark brown soft sugar, salt, remaining rice wine and chicken stock into a clean wok. Cook over medium heat until the wok is almost dry.
Drizzle in the vinegar and sesame oil then toss well.
Transfer to a serving dish and cool. Garnish with sesame seeds and serve.
Yummo this was so good... I used peppercorns as I had no Szechuan Berries, also raw sugar as I just ran out of brown. Will definitely be making this again but with a tad less sugar & maybe some chilli for a nice kick - 22 Sep 2015