Chinese Red-Braised Pork Ribs
Chinese Red-Braised Pork Ribs (Hong Shao Pai Gu) is a classic, savory-sweet dish where ribs are slow-cooked in a rich, glossy sauce. The signature 'red' color comes from caramelizing sugar and using dark soy sauce, with key aromatics like ginger, star anise, and Shaoxing wine. It's a beloved staple across many regional cuisines in China.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates coming mainly from the sugar and soy sauce in the glaze. It provides a good amount of iron and B vitamins from the pork, and a typical serving can range from 400 to 600 calories depending on the cut and sauce richness.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 30 g |
| Fiber | 0.5 g |
| Sugar | 10 g |
| Sodium | 800 mg |
| Potassium | 350 mg |
| Phosphorus | 200 mg |
| Iron | 2.5 mg |
| Zinc | 4 mg |
| Vitamin B12 | 1.5 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 30 mcg |
| Cholesterol | 90 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The technique of 'red-braising' is a cornerstone of Chinese cooking, used to impart deep color and complex umami flavor through a combination of caramelization and slow simmering. Nutritionally, the long cooking process helps break down collagen in the ribs, making the meat exceptionally tender and the nutrients more easily digestible.
