Heat olive oil in a large stockpot over medium-high heat. Once the oil starts to simmer, add the ginger and fry, stirring continuously until crispy looking. (Roughly one minute).
Add the pork riblets and stir until slightly browned. Do it in batches if need be.
Add the garlic with the last batch of riblets and cook, don’t burn it.
Add the soy sauce, rice wine vinegar, brown sugar (or honey), Chinese 5 Spice, and salt and pepper to taste.
Stir until the riblets are well coated.
Cover with a lid and lower the heat to medium-low. Simmer until the riblets are tender. The time can vary quite radically depending on the number of riblets as well as the heat of your stovetop. Stir every 15 minutes to make sure the riblets are evenly coated with the sauce.
Increase the heat to medium. You will notice a fair amount of liquid in the pot. Simmer until most of the liquid has evaporated, leaving a dark and sticky glaze, about 10-15 minutes. *(It’s at this point that you may decide to add more saucy ingredients if need be. Don’t do this before most of the liquid has initially evaporated.)
Serve immediately with your choice of side.