Heat 2 tablespoons of oil in a non-stick saucepan over medium heat. Add 4 cloves of chopped garlic and sauté until golden brown, about 2-3 minutes. Remove from heat and drain the garlic, reserving the oil.

In a separate pot, bring a large pot of water to a boil. Add 1 kilogram of pork ribs and cook for 5 minutes. Discard the hot water and rinse the ribs under cold water.

Return the cleaned ribs to the non-stick saucepan and combine with reserved garlic oil, 1 tablespoon ginger, ¼ cup soy sauce, ¼ cup oyster sauce, 2 tablespoons sugar, 2 tablespoons rice wine, and enough water to cover the ribs. Simmer on low heat for about 60 minutes.

Increase heat to medium-high, remove the lid and allow the sauce to simmer and reduce, stirring occasionally for about 5-10 minutes until thickened.

Sprinkle in 1-2 teaspoons of chili powder and add the fried garlic back into the saucepan. Mix well and transfer the ribs to a serving platter.