Easy Chinese-style Braised Pork Ribs Recipe

If you love pork ribs, you can’t miss this Chinese braised pork ribs recipe. Follow along to recreate the signature dish from your local Chinese restaurant.

When I was a kid, I was not a fan of pork. If my school served pork as lunch, I would bring the lunch home untouched. But as I remember, I never said no to braised pork ribs. Maybe it’s because my grandma would add bay leaves and cinnamon in the recipe, and the fragrance makes it acceptable to the little me.

As an adult, I still love the dish. And if you ask people that grow up in Asia, they can name a local restaurant that makes perfect braised pork ribs. Almost every family has its version of the recipe as well.

I learned this recipe from my mom, which was passed down from my grandma. Both of the two incredible women are efficient home cooks. If a step or an ingredient doesn’t do much to the final result, they cut it off. No one has an entire day for coking. So follow along to make this easy Chinese-style braised pork ribs recipe.

Chinese braised pork ribs recipe

Ingredients

  • 600 grams of Pork ribs
  • 80 grams of fresh ginger
  • 3 Garlic cloves
  • 2 Scallions
  • 1 tablespoon of White sugar
  • 1/2 Red pepper (optional)
  • 2 tablespoons of Olive oil
  • 5 grams of Bay leaves
  • 2 Cinnamon sticks

Seasoning

  • 1 tablespoon of Shaoxing wine
  • 1 tablespoon of Soybean paste
  • 2 teaspoon of dark soy sauce
  • 1 teaspoon of light soy sauce
  • A sprinkle of five-spice powder

Braised pork ribs step-by-step

Preparation

  • Rinse pork ribs with tap water.
  • Chop half a red pepper open, remove the core and cut into small strips.
  • Cut the ginger into thin slices and dice the scallions for later.
  • Smash 3 cloves of garlic.

Step 1: Blanching

When it comes to preparing the ribs, some prefer to marinate and cook directly. But blanching them first helps to remove the impurities and smell.

In a pot or on a pan, pour 2 cups of water. Add half of the ginger slices and bring to a boil.

After 2 to 3 minutes, add pork ribs and cook for about 3 minutes until the meat turns white. Take them out and set them aside to cool down.

Step 2: Braising

Heat one tablespoon of olive oil over medium-high heat on a pan. Add ginger, garlic, and sauté until fragrant.

Add one teaspoon of white sugar and two tablespoons of water. Dim the heat to medium-low and cook until the sugar dissolves.

Pour the blanched pork ribs and glaze the ribs evenly. When the ribs start to turn brown, add water till it covers the ribs.

Turn to heat up to medium-high and bring to a boil. Then add bay leaves, cinnamon sticks, and all other seasonings. Stir to mix evenly.

Add red pepper to the pan and cook for 2 minutes until it softens.

Turn the heat down to low, cover the lid and let it cook for 30 minutes. Keep an eye on the amount of sauce in the pan. Add water accordingly.

Step 3: Thickening the sauce

Before serve, sprinkle scallions and stir.

If the sauce is still watery, turn up the heat to high. The liquid in the sauce will start to evaporate and the sauce will thicken. Stir to prevent burning.

Transfer to a plate and enjoy.

Have you made this braised pork ribs recipe?

Feel free to leave your thoughts or questions in the comment. Happy cooking.

If you love pork, also check out these recipes:

Easy Chinese home-style braised pork ribs recipe

Easy Chinese-style Braised Pork Ribs Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A must-try easy dinner option. Follow along to make this Chinese braised pork ribs recipe that tastes just like home.

Ingredients

  • Pork ribs, 600 grams
  • Fresh ginger, 80 grams
  • 3 Garlic cloves
  • 2 Scallions
  • White sugar, 1 tablespoon
  • Olive oil, 2 tablespoons
  • Bay leaves, 5 grams
  • 2 Cinnamon sticks
  • 1/2 Red pepper (optional)
  • Shaoxing wine, 1 tablespoon
  • Soybean paste, 1 tablespoon
  • Dark soy sauce, 2 teaspoons
  • Light soy sauce, 1 teaspoon
  • A sprinkle of five-spice powder

Instructions

  1. Rinse pork ribs with tap water. Chop half a red pepper open, remove the core and cut into small strips.
  2. Cut the ginger into thin slices and dice the scallions for later. Smash 3 cloves of garlic.
  3. In a pot or on a pan, pour 2 cups of water. Add half of the sliced ginger and bring to a boil.
  4. After 2 to 3 minutes, add pork ribs and cook for about 3 minutes until the meat turns white. Take them out and set them aside to cool down.
  5. Heat one tablespoon of olive oil over medium-high heat on a pan. Add ginger, garlic, and sauté until fragrant.
  6. Add one teaspoon of white sugar and two tablespoons of water. Dim the heat to medium-low and cook until the sugar dissolves.
  7. Pour the blanched pork ribs and glaze the ribs evenly. When the ribs start to turn brown, add water till it covers the ribs.
  8. Turn to heat up to medium-high and bring to a boil. Then add bay leaves, cinnamon sticks, and all other seasonings. Stir to mix evenly.
  9. Add red pepper to the pan and cook for 5 minutes or until softened.
  10. Turn the heat down to low, cover the lid and let it cook for 30 minutes. Keep an eye on the amount of sauce in the pan. Add water accordingly to prevent it from drying.
  11. Before serve, sprinkle scallions and stir. Turn up the heat to high and when the sauce thickens, transfer to a plate and enjoy.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 651Total Fat: 53gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 158mgSodium: 379mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 33g

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