Start by cutting the ribs into 2-inch portions on a clean cutting board; if a butcher is available at the meat counter, it is easier to ask them to cut it for you.

Bring a pot of water to a boil. Season the water with salt, which helps to flavor the ribs. Once the water is boiling, add the ribs and cook them for 10 minutes. Then, remove the ribs from the pot and pat dry with a paper towel. The blanching process removes impurities from the meat, resulting in ribs that are clean, tender, and ready to absorb the flavors of the sauce. It also helps to reduce any unpleasant odors that may be present in raw meat.

Heat oil in a skillet or wok over medium-high heat, add ginger slices, and let them cook until they become fragrant. Then brown the ribs; the high heat is necessary to sear the ribs quickly, creating that golden brown crust. This process should take about 2-3 minutes per side, depending on the thickness of the ribs. Work in batches if necessary, ensuring that each rib has seared evenly.

Pour the 12345 sauce (Shaoxing wine, soy sauce, Zhejiang black vinegar, sugar, and water) over the ribs, reduce the heat to low, and cover the skillet. Let the ribs cook very gentle simmering for about 30 minutes or until the ribs are cooked through and tender; the sauce should be boiled down and become sticky. Make sure to stir occasionally and drizzle the ribs with the sauce.

Garnish with roasted sesame seeds and chopped green onions.

Enjoy your delicious Chinese 12345 spare ribs!