Bring the water to a boil and add ¼ teaspoon salt. Add the ribs and simmer for 40 minutes, turning the ribs occasionally until they are tender. Remove the ribs to a plate and pour the pork stock (the liquid you boiled the ribs in) through a fine mesh strainer. You should have 1 to 1 ½ cups of liquid.
Heat the oil in a wok over medium heat. Add the smashed ginger, and fry until caramelized (15-30 seconds). Add the garlic, black beans, onions, and peppers. Stir-fry for 1 minute, and add the pork ribs. Then add the Shaoxing wine.
Next, add the pork stock (1 to 1 1/2 cups), and bring to a simmer. You can add more stock or water if you like your ribs saucy.
Add the sugar, white pepper, sesame oil, soy sauce, and dark soy sauce. Stir and simmer for 2 minutes. Give the sauce a taste, and re-season if necessary.
Make sure the cornstarch is evenly mixed with the water, and pour in the slurry. Stir to allow the sauce to thicken. If it’s too thick, add a little splash of water. If it’s too thin, add more cornstarch slurry. Toss in the chopped scallions, and serve with rice.
For make-ahead meal prep, you can complete the first step of the recipe in advance and freeze portions of the cooked ribs along with the pork stock. Remove from the freezer the night before you want to make the dish.