Appetizing pork ribs with plum and tangerine peel

This plum and tangerine peel pork ribs recipe is super simple to season, even a novice can easily master! The sweet and sour taste of the plums and the richness of the tangerine peel, combined with the oyster sauce and dark soy sauce, locks in the savory flavor and color of the ribs. The ribs are stewed until the meat and bones are tender and almost crispy, and they fall off the bone with a light bite. The sauce coats each piece, and sprinkled with sesame seeds, the sour and sweet taste is appetizing, refreshing, and delicious with rice. This is a standout dish, so get ready now.

Ingredients

500g spareribs
10 pieces of preserved plums
a small piece of tangerine peel
ginger (6 slices. 3 slices for blanching, 3 slices for boiling ribs)
peppercorns or onions (10 pieces or 2 pieces. For blanching)
Cooking wine (2 tablespoons. 1 tablespoon for blanching, 1 tablespoon for cooking ribs)
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
20 grams of rock sugar
2 bay leaves
1 star anise
1 small piece of cinnamon, about 5 grams
white sesame seeds as needed for decoration
Coriander as needed, for garnish

Steps

Prepare ginger slices, bay leaves, cinnamon, star anise, and yellow rock sugar, each of which performs its role to create a complex aroma.
Pre-processing of spare ribs: chop the spare ribs into large pieces so that they are more comfortable to eat, wash them, add cold water to the pot, add peppercorns/scallions and ginger slices, blanch them, wash them, drain them and set aside.
Soak the nine-processed plums, nine-processed plums, nine-processed plums (it’s an important ingredient, I say it three times, don’t use other plums), tangerine peel (I bought it in shreds), or slices in water for 10 minutes respectively to allow them to fully absorb water and release their unique flavor, adding a sweet and sour background to the ribs.
Fry and color: Grease the pan with oil to prevent sticking. Add the spareribs and fry until both sides are golden brown. Add yellow rock sugar and fry until the sugar color comes out, giving the spareribs an attractive color and a caramelized aroma.
Pour cooking wine along the side of the pot for flavor. Add one tablespoon of oyster sauce and one tablespoon of dark soy sauce for flavor and color. (No need to add extra salt since the preserved plums are salty.)
Pour cooking wine along the side of the pot to enhance the flavor. Add ginger slices, star anise, bay leaves, cinnamon, soaked dried tangerine peel, preserved plums, and plum water, then add boiling water to cover the ribs. Transfer to a pressure cooker, vent the air, and cook for 12 minutes. If you don't have a pressure cooker, cook for 40 minutes to allow the spices to fully blend with the ribs.
After the pressure in the pressure cooker has naturally dropped, open the lid and pour the sauce back into the wok. Cook over high heat until the sauce is thick enough to coat the pork ribs. Then serve.
Sprinkle with white sesame seeds and coriander, garnish with Titian. Even the preserved plums are delicious.