Preheat oven to 170°C.
Pound the dried shrimp using a mortar and pestle until it’s fluffy.
Put all ingredients except pork in a large ovenproof pot with a lid. Bring to a simmer. Cook for 30 seconds, then drop in the pork ribs, put the lid on the pot and place it in the oven. Cook for 2 hours.
Remove the ribs, skim excess fat from the top of the liquid and return the ribs to the sauce. Serve with buckets of steamed long grain rice, simple Asian greens or a fresh zingy Asian-style slaw with plenty of herbs.