Mom's Best Braised Pork Ribs
User Reviews
5.0
57 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
6 to 8 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Chinese
Mom's Best Braised Pork Ribs
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An easy recipe that promises fall-off-the-bone ribs with a rich, savory taste. Freezer-friendly and perfect for meal prep. {Gluten Free Adaptable}
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Ingredients
- 1 slab pork ribs (about 1.8 kg / 4 lbs) , halved crosswise and cut into one-bone sections (*Footnote 1)
- 2 " ginger , sliced
- 4 green onion , halved lengthwise
- 1 whole nutmeg (or 1 teaspoon nutmeg powder)
- 2 star anise pods
- 5 cloves
- 1/4 cup Shaoxing wine (or dry sherry)
- 3 tablespoons light soy sauce (or soy sauce)
- 1 tablespoon dark soy sauce (or soy sauce)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2 pieces red fermented bean curd (Optional)
- 2 tablespoons cornstarch
Vegetables (Optional)
- 2 red potatoes , chopped (or waxy potatoes)
- 3 carrots , chopped
- 1/2 lb green beans
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Instructions
- Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
- Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
- Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
- (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
- Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)
- Serve pork ribs with steamed white rice or noodles. Enjoy!
- Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.
Notes
- Contrary to the common practice of selecting meaty ribs, Chinese cooking prefers smaller ribs with thin layers of meat, so the meat will be more flavorful.
- Alternatively, you can transfer the pork and vegetables into a large bowl. Then reduce the sauce by turning to medium high heat for 15 to 30 minutes, until it’s thick enough to coat the back of a spoon.
- Contrary to the common practice of selecting meaty ribs, Chinese cooking prefers smaller ribs with thin layers of meat, so the meat will be more flavorful. When you purchase the ribs, ask the butcher to saw the ribs crosswise into two shorter slabs. Then you can cut them into one-bone sections at home. Cutting the ribs into shorter sections makes serving easier and the meat more flavorful.
- Alternatively, you can transfer the pork and vegetables into a large bowl. Then reduce the sauce by turning to medium high heat for 15 to 30 minutes, until it’s thick enough to coat the back of a spoon.
Nutrition Information
Show Details
Serving
1serving
Calories
531kcal
(27%)
Carbohydrates
16g
(5%)
Protein
46.8g
(94%)
Fat
30.2g
(46%)
Cholesterol
175mg
(58%)
Sodium
625mg
(26%)
Fiber
2.3g
(9%)
Sugar
7.1g
(14%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 531kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 46.8g | 94% |
| Fat | 30.2g | 46% |
| Cholesterol | 175mg | 58% |
| Sodium | 625mg | 26% |
| Fiber | 2.3g | 9% |
| Sugar | 7.1g | 14% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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