Red-Braised Pork Ribs
The combination of savory, sweet, and umami flavors, along with the tender, fall-off-the-bone meat, makes it an irresistible dish that’s perfect for family dinners or special occasions. The recipe can be done on the stove or using an Instant Pot.
- 900 g pork ribs
- 30 g rock sugar (crush into smaller pieces)
- 1 Tbsp oil
- 150 g carrots (cut into chunks)
- 20 g grated ginger
- 5 stalks green onion (white parts)
- 6 cloves garlic (minced)
- 2 Tbsp cooking wine
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- 2 tsp dark soy sauce
- 1/2 tsp five-spice powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 Tbsp cornstarch
- 1 Tbsp water
- Fresh cilantro leaves
- chopped green onion
- You can use spare ribs or back ribs. I use spare ribs. Remove any excess fat from the ribs. Cut into sections. Bring a large pot of water to a boil. Add the ribs and boil for about 5 minutes. Discard the cooking liquid. Rinse the ribs clean
- Turn on saute on Instant Pot. When it's hot, put one tablespoon of oil and rock sugar and let the rock sugar slowly caramelize.
- Once the sugar turns golden brown, add the garlic, ginger, and green onion and cook until aromatic, about 3 minutes.
- Add the wine and use a wooden spatula to scrape the bottom of the pot of any bits and pieces. Add the ribs and the seasonings. Stir to combine everything. Pour in water, just enough to barely cover the ribs
- Turn off the saute mode. Close the lid. Turn the steam release valve to sealing. Set the timer to 30 minutes then natural release.
- Unlock the lids and remove the ribs.
- Add the carrot pieces and turn on the saute mode and cook for about 8-10 minutes or until the carrots are soft. Proceed to thicken the sauce
- Preheat a heavy-bottom pot over medium-high heat. When it's hot, put one tablespoon of oil and rock sugar and let the rock sugar slowly caramelize.
- Once the sugar turns golden brown, add the garlic, ginger, and green onion and cook until aromatic, about 3 minutes. Add the wine and use a wooden spatula to scrape the bottom of the pot of any bits and pieces. Add the ribs and the seasonings. Stir to combine everything. Pour in water, just enough to barely cover the ribs
- Cover and cook over medium heat for about 35-40 minutes (or longer, depending on the size of the ribs) until the ribs are tender. Add the carrot pieces and cook for another 10 minutes until the carrots are tender. Proceed to thicken the sauce
- Typically, the red-braised dishes are cooked until the sauce is reduced, but in this recipe, our family actually likes the sauce to go with rice. So I didn’t cook the sauce until it reduced. I thicken the sauce with cornstarch slurry. Combine cornstarch with water to make a cornstarch slurry. Pour this into the pot while stirring at the same time. The sauce will thicken. Turn off saute mode if using instant pot.
- Add the ribs back in and stir to combine everything
- Garnish with some chopped green part of the green onions and few sprigs of cilantro leaves. Serve immediately with rice or noodles or whatever you prefer
A Chinese friend said to me before that “You can pretty much red braise anything”. It’s so true! I have done red-braised tofu and red-braised lion’s head meatballs. Why not red-braised pork ribs.
The Origins of Red Braised Pork Ribs
The technique of red braising is a hallmark of Chinese cuisine, particularly in regions like Shanghai and Hunan. The term “red braising” refers to the deep, reddish-brown color that the meat acquires during the cooking process, which is achieved through the caramelization of sugar and the use of light and dark soy sauce. While there are variations across different regions, the basic principles remain the same—slow-cooking meat in a savory-sweet sauce until it reaches melt-in-your-mouth perfection.
