Chinese Red-Braised Spareribs
Chinese Red-Braised Spareribs (Hong Shao Pai Gu) is a classic, savory-sweet dish from Shanghai and the Jiangnan region, featuring pork ribs slow-cooked in a rich, dark sauce. The signature red-braised (hong shao) technique uses soy sauce, sugar, and aromatics like ginger and star anise to create a glossy, caramelized coating that deeply flavors the tender meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the pork ribs, with a moderate amount of carbohydrates from the sugar and sauce. A typical serving provides a good source of B vitamins, iron, and zinc, and generally ranges from 400 to 600 calories per portion, depending on the cut and sauce quantity.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 32 g |
| Fiber | 1 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 |
| Selenium | 25 mcg |
| Niacin (B3) | 5 mg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'red' in its name refers to the deep reddish-brown color achieved through caramelization and soy sauce, not chili heat, making it a universally appealing comfort food. Nutritionally, the slow braising process helps break down connective tissue, making the meat tender and the minerals more bioavailable.
