Braised Pork Ribs
A classic comfort dish with perfect glossy red glaze and fall-off-the-bone texture—without the hassle of caramelizing sugar. Budget-friendly at only £4!
Watch Me Make It
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Ingredients
- ✓ 500 g pork ribs, cut into pieces
- ✓ 3 slices fresh ginger, sliced
- ✓ 2 star anise
- ✓ 1 cinnamon stick
- ✓ 1 tsp Sichuan peppercorns
- ✓ 2 tbsp cooking wine
- ✓ 2 tbsp light soy sauce
- ✓ 1 tbsp dark soy sauce
- ✓ 1 tbsp sugar
- ✓ 2 cups boiling water
- ✓ 2 tbsp vegetable oil
- ✓ optional spring onions for garnish
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Instructions
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Blanch the ribs: Place pork ribs in a pot with cold water. Add 2 slices of ginger, 1 star anise, and 1 tbsp cooking wine. Bring to a boil and cook for 3-4 minutes until foam rises. Drain and rinse the ribs under cold water. Pat dry.
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Prepare aromatics: Heat 2 tbsp oil in a wok or large pot over medium-high heat. Add remaining ginger slices, star anise, cinnamon stick, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
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Sear the ribs: Add the blanched ribs to the wok. Sear on high heat for 3-4 minutes, stirring occasionally, until the surface is golden brown.
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Add soy sauces: Pour in 1 tbsp dark soy sauce for color and 2 tbsp light soy sauce for flavor. Stir well to coat all ribs evenly. The ribs should have a beautiful reddish-brown color.
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Add liquid and simmer: Add 1 tbsp sugar and remaining 1 tbsp cooking wine. Pour in 2 cups of boiling water (important!). The water should just cover the ribs.
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Braise: Bring to a boil, then reduce heat to low. Cover and simmer for 40-50 minutes. Check occasionally and add more boiling water if needed. The longer you simmer, the more tender the ribs.
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Reduce sauce: Remove the lid and increase heat to medium-high. Cook for 5-7 minutes, stirring frequently, until the sauce thickens and coats the ribs with a glossy glaze.
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Finish: Taste and adjust seasoning with salt if needed. Garnish with chopped spring onions if desired.
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Serve: Serve hot over steamed rice. The sauce is perfect for drizzling over rice!
💡 Chef's Tips
- Don’t skip the blanching step - it removes impurities and ensures clean-tasting ribs
- Use boiling water when adding liquid - cold water will toughen the meat
- For extra tender ribs - simmer for the full 50 minutes
- Leftover tip: The ribs taste even better the next day as the flavors develop!