Pat the ribs dry with paper towels and cut them into individual pieces.
In a pot, add the ribs with the 1/2 beef bouillon cube and 1/2 chicken bouillon cube. Cover the ribs with water, bring to a boil, reduce the heat, and simmer for about 50 minutes until tender. Remove from the water and let cool.

Heat a wok and add a little of the same oil used to fry the ribs. Stir-fry the garlic and ginger until fragrant.
Add the onion and stir-fry.
Add the snow peas, shiitake mushrooms, and red bell pepper. Stir-fry for about 2 minutes, keeping the vegetables crisp-tender. Set aside on a plate.

In the same wok, add 1 cup of the pork rib broth and the ribs. Cook until the liquid thickens.
Add the Chinese sauce mixture, stir, and let it thicken.
Add the vegetables back in, heat through, and serve immediately.