Another possibility for Salil.
Someone named Terry, who was him or herself Chinese and not a forum regular hence my cluelessness about gender, posted this recipe on years ago on FLDG Classic in response to a discussion about Chinese Red Vinegar. It's a quick, delicious and non-fussy recipe that I tried myself and enjoyed. Warning: a non-stick pan is helpful.
Here's his/her description:
"Bring 1 tablespoon wine (best is shaioxing wine), 2 tablespoons Chinese red vinegar, 3 tablespoons white sugar and 4 tablespoons soya sauce (2 tablespoons dark soya and one tablespoon light soya) to boil.
Add in approximately one pound cut up meaty pork ribs. Add just enough water to cover. Reboil. Simmer till ribs are tender, about 30 to 45 minutes, depending on the size of ribs. There should be practically no sauce left, just "sticky" ribs. Remember to stir towards end of cooking time as this is the time when sauce tends to stick to bottom of pan. This is good hot or cold, can be frozen and microwaved again the next day.
You can increase amount of sauce when you add more ribs. Notice the ingredients are 1 part wine to 2 parts vinegar to 3 parts sugar to 4 parts soya."
