Rinse the ribs, then soak them in a bowl of cold water for 30–45 minutes. Change the water a couple of times to draw out the red liquid.
Meanwhile, blend the sauce ingredients until smooth. You can also finely grate the pear, onion, garlic and ginger and combine everything in a large bowl with the soy sauce, water, brown sugar, rice wine, 1 Tablespoon sesame oil, and black pepper.
Bring a large pot of water to a boil. Add the ribs and parboil for 5 minutes to remove the scum and impurities. Drain and rinse the ribs thoroughly under cold water.
Clean the pot or use a new one. Add the ribs and sauce and bring to a boil. Reduce the heat, cover and simmer for approximately 60 minutes.
Add the potatoes and carrots and continue simmering for another 20-25 minutes, stirring occasionally, or until the ribs and vegetables are fork-tender.
For a thicker sauce, remove the lid and increase the heat to medium-high during the final 10 minutes. Stir frequently to prevent the sauce from burning as it reduces.
Drizzle with remaining sesame oil and garnish with green onions and sesame seeds. Serve with rice and enjoy!
Cook it hands-free.
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