Chinese-Style Braised Beef Back Ribs

Soak the ribs in cold water for at least two hours, changing the water once halfway through. Alternatively, blanch the meat briefly, though this may remove more flavor.
After soaking, rinse the ribs thoroughly under cold running water and pat them dry with paper towels to limit oil splatter during cooking.

Heat a heavy cast iron pot with 2 tbsp of oil. Lay the meat in an even layer and sear each side until it develops a deep golden crust.

Once the ribs are beautifully seared, push them to one side of the pot and add the soybean paste and spicy doubanjiang to the cleared space. Sauté briefly, just until their oils are released and their color deepens slightly — about 30 seconds. Then stir to coat the ribs in this aromatic mixture.
Add Shaoxing wine first, allowing the alcohol to cook off for a minute while deglazing the pot to capture all the browned bits from searing.
Then add the soy sauces, white pepper, brown sugar, and all the aromatics—garlic, ginger, green onions, dried chilis, Sichuan peppercorn, bay leaves, star anise, and cardamom if using.

Add just enough water to cover the ribs. Reduce the heat to maintain a gentle simmer, cover the pot, and cook for about two hours, checking occasionally to prevent burning. If the liquid evaporates too quickly, add hot water as needed. Never use cold water as it will shock the beef and make it tough.
For a quicker alternative, a pressure cooker reduces cooking time to about 45 minutes, though the flavor may not be quite as developed as with the slow-simmer method.

When the meat is tender enough to pull away from the bone with minimal resistance, remove the lid, pick out the aromatics for a cleaner presentation, and turn up the heat to reduce the sauce as desired. Taste and adjust seasonings.
For a thicker sauce, add cornstarch slurry gradually while stirring to avoid lumps, until reaching the desired consistency. Serve hot with rice or noodles.