Rinse the rack of ribs and remove excess water with paper towel.

Cut the rack of ribs into individual ribs with meat on both sides of the bone.

Drizzle cooking oil into large pan/wok, bring to medium heat, and briefly sauté ginger slices.

Add ribs and stir-fry until the rib meat changes color and the surface of the ribs is golden/slightly caramelized.

Add seasonings in the following order, stirring briefly after each one is added: cooking wine, soy sauce, rice vinegar, and lastly sugar.

Pour enough hot water for the ribs to be mostly covered and simmer over medium-low heat for 20 minutes, stirring occasionally.

Add salt and cook over high heat, stirring frequently to avoid burning, until the sauce thickens/becomes shiny.

Remove ribs from pan/wok. Sprinkle sesame seeds on top for optional garnish.