Soak pork ribs in cold water to remove blood.

Blanch pork ribs in boiling water with 2 tbsp rice wine, then rinse in cold water.

Crush 3 cloves of garlic, and chop carrot, potato, and onion into bite-sized pieces.

Heat cooking oil in a pot and sear pork ribs until golden brown on the surface.

Add crushed garlic, chopped onion, carrot, potato, chili peppers, and celery to the pot and sauté.

Add whole tomato, rib sauce, and 1 cup of water to the pot and bring to a boil.

While the stew cooks, pan-fry whole garlic cloves in oil over low heat until golden brown.

Once the stew is done, top with fried garlic and parmesan cheese, cover to melt the cheese slightly.