Pork Recipes
Braised Pork Ribs
Braised Pork Ribs is a classic Chinese comfort dish featuring tender pork ribs slowly simmered in a rich caramelized soy-based sauce. The ribs are first blanched, then coated in a glossy sugar glaze before being braised until juicy and flavorful. The result is a savory-sweet dish with deep color and irresistible aroma, perfect served with steamed rice.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Pork Recipes
- Method
- Stir-fry
- Total Time
- 1 hour
- Difficulty
- Medium
- Main Ingredient
- Pork Ribs
About This Recipe
Braised Pork Ribs is a classic Chinese comfort dish featuring tender pork ribs slowly simmered in a rich caramelized soy-based sauce. The ribs are first blanched, then coated in a glossy sugar glaze before being braised until juicy and flavorful. The result is a savory-sweet dish with deep color and irresistible aroma, perfect served with steamed rice.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear savory-sweet flavor profile without making the method feel complicated.
Ingredients
- 600 grams Pork Ribs
- 40 grams Rock Sugar
- 15 ml Soy Sauce
- 15 ml Shaoxing Wine
- 1 gram Sichuan Peppercorns
- 4 slices Ginger
- As needed Green Onion
- To taste Salt
- As needed Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Pork Ribs
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Rock Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Soy Sauce
Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.
Shaoxing Wine
Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Step-by-Step Instructions
Step 1
Wash the pork ribs and prepare all ingredients.
Step 2
Place Sichuan peppercorns, ginger slices, and green onion in a pot with water. Heat until small bubbles appear, then add the ribs.
Step 3
Bring to a boil, blanch the ribs to remove impurities, then drain and set aside.
Step 4
Heat a little oil in a wok. Add the rock sugar and cook over low heat until melted.
Step 5
When the sugar turns amber and develops fine bubbles, add the ribs and stir-fry until evenly coated.
Step 6
Add soy sauce and Shaoxing wine. Pour in enough hot water to cover the ribs by about 2–3 cm. Bring to a boil, then reduce to a gentle simmer and cook for about 40 minutes.
Step 7
Season with salt when the ribs are nearly tender. Continue cooking until fully flavored, then increase the heat to reduce the sauce until glossy.
Step 8
Transfer to a serving dish and serve hot.
Cooking Tips
- Watch the sugar carefully while caramelizing. Once it reaches a light amber color with fine bubbles, add the ribs immediately to avoid a bitter burnt flavor. Add salt near the end of cooking to help keep the ribs tender and juicy.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
Braised Pork Ribs is a classic Chinese comfort dish featuring tender pork ribs slowly simmered in a rich caramelized soy-based sauce. The ribs are first blanched, then coated in a glossy sugar glaze before being braised until juicy and flavorful. The result is a savory-sweet dish with deep color and irresistible aroma, perfect served with steamed rice.
Ingredients
- 600 grams Pork Ribs
- 40 grams Rock Sugar
- 15 ml Soy Sauce
- 15 ml Shaoxing Wine
- 1 gram Sichuan Peppercorns
- 4 slices Ginger
- As needed Green Onion
- To taste Salt
- As needed Cooking Oil
Method
- Wash the pork ribs and prepare all ingredients.
- Place Sichuan peppercorns, ginger slices, and green onion in a pot with water. Heat until small bubbles appear, then add the ribs.
- Bring to a boil, blanch the ribs to remove impurities, then drain and set aside.
- Heat a little oil in a wok. Add the rock sugar and cook over low heat until melted.
- When the sugar turns amber and develops fine bubbles, add the ribs and stir-fry until evenly coated.
- Add soy sauce and Shaoxing wine. Pour in enough hot water to cover the ribs by about 2–3 cm. Bring to a boil, then reduce to a gentle simmer and cook for about 40 minutes.
- Season with salt when the ribs are nearly tender. Continue cooking until fully flavored, then increase the heat to reduce the sauce until glossy.
- Transfer to a serving dish and serve hot.
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