Wu-Xi Style Pork Loin Back Rib (無錫排骨)

A typical Shanghai dish, easily kept in the fridge for a few days (weeks if you pack them in a ZipLock bag and throw them in the freezer).  (#ShanghaiDish)

1. Get a rack of Port Loin Back Rib (aka Baby Back Rib or Pork Short Rib, 豬小排) from any Chinese market or Costco.(in a package with 3 full racks), cut in between the bones to get full length rib pieces  Rinse the ribs under running water to let the blood out.  Note 1- check the end of rack before you purchase, to make sure the end also has the requisite bone, not just a piece of meat.  Note 2- Don't let the butcher in the market cut it.  They do strange cuts by default, like cutting in the middle along the long side of rib (so you end up with half-length rib pieces).  
2. Marinate the ribs in a large bowl with plenty of rice wine and soy sauce, for at least 30 minutes.
3. Sear the marinated ribs in vegi-oil (on high heat) till golden brown.  Note 3- use a splatter screen!  Note 4- drain any blood after searing, and discard the fluid used.to marinate the ribs.
4. Use a large-size flat-bottom cooking pan (10-11" in diameter and 2.5"-3.5" in depth, with a lid), heat 2 tsp vegi-oil (at medium to high heat), place 2 stalks of green onions (cut into 2" segments), 6 slices of ginger, into the oil and stir for a minute or two.  Add two cups of water, 1/2 cup of Ketchup (yep, the good old American Tomato Ketchup), 2 Tbsp of Soy Sauce, 2 Tbsp of rice wine, 2 tsp of sugar.  This is our sauce for cooking the ribs.  Note 5- No Salt Needed!
5. Bring the sauce to boil, and place the ribs into this sauce. Add more water if necessary to immerse the ribs. Let simmer for 45 minutes with the lid on the pot.  Check on the fluid level, to make sure the ribs are not being cooked in its own oil (will burn if that happens!).
6. Take off the lid, and take the stove to medium-to-high heat, for 10-15 minutes.  The goal here is to reduce the sauce to thicker fluid.  Alternatively, as I'd humbly suggest, we can continue to cook the ribs at low heat (simmer) for another 10-15 minutes.  By now, the meat of a rib should be easily separated from the bone (i.e., easily peeled off).  
7. Take the ribs out of the pot into a large plate (or bowl), garnish with your favorite steamed or blanched leafy vegetables, and spread some of the sauce left in the cooking pan on top of the ribs, for flavor and a nice shiny look.  Here is a picture of the end product.