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In Cantonese markets, a pot called a stewing urn carries more than meat: spare ribs melt into a lacquered broth where dried squid whispers across the surface. The dish’s anchor is the slow, wine-dark simmer that tames the ribs’ bold bite, while the dried squid lends a briny, oceanic lift that lingers after the last spoonful. The memory stays, tied to that pot’s aroma and the corner chatter that accompanied it.
”Trim and cut spare ribs into bite-sized pieces and briefly blanch in boiling water 2–3 minutes; drain.
Soak dried squid in warm water 20–30 minutes until pliable; rinse and cut into 2–3 cm pieces.
Lightly smash ginger and slice; bring 1.8 L water to a boil in a pot or clay jar.
Add ribs, dried squid, ginger, red dates and goji to the pot; bring to a simmer.
Simmer gently 1.5–2 hours (or 1 hour in pressure cooker) until ribs tender and broth reduced slightly.
Season with light soy sauce, salt and white pepper to taste; skim fat and serve hot in individual pots.
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