5.0 from 3 votes
Braised Country-Style Pork Ribs in Hoisin Sauce
Tender country style pork ribs are braised in a savory-sweet hoisin and ginger ale sauce. Most of the cooking time is hands-off, which makes this such a simple meal to make.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 40 mins
Servings: 6 Servings
Calories: 262 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2 pounds country-style (boneless) pork ribs
- 1 teaspoon kosher salt
- ¾ teaspoon ground pepper
- 2 tablespoons avocado oil or canola oil
- 1 tablespoon minced ginger
- 2 garlic cloves minced
- 1 cup ginger ale preferably a good-quality one
- ½ cup low-sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 teaspoons soy sauce
- 1 teaspoons arrowroot powder or cornstarch
- 2 teaspoons water
Instructions
- Preheat oven to 325 degrees F.
- Season pork ribs with kosher salt and black pepper. Heat canola oil in a large saucepan over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside.
- Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds.
- Add ginger ale, chicken broth, hoisin sauce, and soy sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat.
- Cover the pan tightly with foil and cook in the oven until the meat is very tender, turning occasionally, about 2 hours.
- Lower the oven heat to 200 degrees F. Remove the ribs from the braising liquid, place in an oven-proof dish, and keep warm in the oven.
- Skim the fat off the surface of the liquid. Set the saucepan with the braising liquid over medium heat and boil until the sauce reduces by half.
- In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sauce and cook for an additional 5 minutes.
- With two forks, shred the pork into bite-sized pieces and stir into the sauce. Serve over rice. Garnish with sliced green onions.
Cup of Yum
Make-ahead:
- Once the ribs are cooked, remove the foil and let cool completely. Cover the saucepan and store in the fridge for up to two days.
- When ready to use, uncover and skim off the fat. Reheat the ribs over medium heat for about 10 minutes. Remove the ribs from the pan, keep warm, and follow the directions above for finishing the sauce.
Notes
- nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Serving
1portion (⅙ of recipe)
Calories
262kcal
(13%)
Carbohydrates
7g
(2%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
657mg
(27%)
Potassium
353mg
(10%)
Fiber
0.3g
(1%)
Sugar
5g
(10%)
Vitamin A
10IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 1portion (⅙ of recipe) | |
| Calories | 262kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 657mg | 27% |
| Potassium | 353mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.