Chinese Braised Pork Ribs, known as 红烧排骨 (Hóngshāo Páigǔ) or 紅燒排骨 in Traditional Chinese, is a classic dish beloved for its rich, savory-sweet flavors and tender meat that falls off the bone. This dish, with its deep red hue, is not only a staple in Chinese home cooking but also a favorite in many Chinese restaurants around the world. The art of making Hóngshāo Páigǔ lies in the slow braising process, where pork ribs absorb the flavors of soy sauce, sugar, and various aromatic spices, resulting in a mouthwatering dish that pairs wonderfully with steamed rice.
Ingredients
- 1.5 lbs baby pork ribs, cut into individual ribs
- 2 tablespoons vegetable oil
- 3 tbsp white sugar
- 3 slices of ginger
- green onion
- 4 tablespoons soy sauce
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- Five Spices (or black pepper)
- Water or stock, enough to cover the ribs
- Salt to taste
Instructions
- Preparation:
- Cut pork rib slab up into individual ribs. Blanch the ribs in boiling water remove blood and impurities. pour a little cooking wine in. Bring to boil for one minutes. Drain and rinse under cold water.
- Cooking:
- Heat the oil in a large pot or wok over medium heat. Add ginger and green onion and stir briefly.
- Add pork ribs in. Add salt, cooking wine, Five Spices (or black pepper), soy sauce, a touch of sugar. Mix and stir.
- Add hot water to cover most meat, then turn the heat up to bring to boil.
- Now turn down the heat, cover the lid to simmer for an hour. It is ready when the liquid is most gone and ribs have nice golden brown colors.
- Serving:
- Serve hot with steamed rice or vegetables. Garnish with more finely chopped green onion if desired.
Tips for Perfect Chinese Braised Pork Ribs
- Choosing Ribs: Opt for baby ribs or ribs cut into smaller pieces, with a good mix of meat, fat, and bone for the best texture and flavor.
- Slow Cooking: Patience is key. The longer and slower the ribs cook, the more tender they’ll become. However, ensure they don’t overcook to the point where the meat completely falls apart.
- Flavor Adjustment: Taste the sauce as you cook. Adjust with more soy sauce for saltiness, sugar for sweetness, or Shaoxing wine for depth.