Cumin and Lime Sichuan-Style Braised Pork Ribs

Method

1. Add ground cumin to the pot when adding soy sauce. 1: Stir in lime juice during the last 5 minutes of simmering.
2. Brown pork ribs in a pot over medium heat until golden brown.
3. Add soy sauce, sugar, and Shaoxing wine, stirring to coat the ribs.
4. Add Sichuan peppercorns and water, bring to a boil.
5. Reduce heat, cover, and simmer for 1 hour, stirring occasionally.
6. In a small bowl, mix cornstarch with 2 tbsp water, then stir into the pot to thicken the sauce.
7. Serve hot, optionally over steamed rice.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.