This is a classic Sichuan dish, which is ideal as a cold starter. Pork ribs are simmered until soft, then pan-fried until golden and served with a sweet and sour sauce. This dish also does well as a main course.
Bring a large pot of water to the boil. Add pork ribs, ginger, Sichuan 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. Pan-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 and toss well. Transfer to a serving dish and cool. Garnish with sesame seeds and serve.