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Braised pork ribs Recipe

Chinese · Main course · 105 min total

Tender, fall-off-the-bone pork ribs simmered in a savory-sweet soy-based sauce with aromatics. This Chinese-style braised dish is perfect for a comforting family meal.

Ingredients

• 2 lbs pork spare ribs, cut into individual ribs
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 3 green onions, cut into 2-inch pieces
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 1/4 cup brown sugar
• 1/2 cup Shaoxing wine (or dry sherry)
• 1 cup chicken broth
• 2 star anise
• 1 cinnamon stick
• 1 tsp five-spice powder
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. Blanch ribs in boiling water for 3 minutes, then drain and rinse with cold water. Pat dry.
2. Heat oil in a large pot over medium-high heat. Sear ribs in batches until browned on all sides. Remove and set aside.
3. In the same pot, sauté garlic, ginger, and green onions for 1 minute until fragrant.
4. Add soy sauces, dark soy sauce, brown sugar, Shaoxing wine, chicken broth, star anise, cinnamon stick, and five-spice powder. Stir to combine.
5. Return ribs to pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until ribs are tender.
6. Remove lid and increase heat to medium. Stir in cornstarch slurry and cook for 2-3 minutes until sauce thickens. Adjust seasoning if needed.
7. Serve ribs hot with steamed rice, garnished with chopped green onions if desired.

Tips

• For extra tenderness, marinate ribs overnight with soy sauce and five-spice powder.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• If you don't have dark soy sauce, use regular soy sauce and add a bit of molasses for color.

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