Mom's Best Braised Pork Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 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
Description
This recipe uses one-bone pork rib sections gently boiled and then simmered with aromatics including sliced ginger, green onions, nutmeg, star anise, cloves, and Shaoxing wine. The combination of light and dark soy sauce with fermented bean curd creates a savory, umami-rich braising liquid that envelops the meat. Simmering uncovered finishes the ribs to tender without falling off the bone.
The flavor develops from extended low heat cooking, allowing the spices to permeate the meat and broth. Adding potatoes, carrots, and green beans in the final 15 minutes provides complementary textures and makes the meal more substantial. The ribs offer a balance between tender meat and textured vegetables.
The dish pairs well with steamed rice or noodles to absorb the flavorful sauce. During preparation, cutting the ribs into shorter one-bone sections ensures more even cooking and easier serving. Sauce reduction can be done separately by transferring to a bowl and simmering until thickened to coat the ribs nicely. This approach enhances texture and flavor for plating.
Ingredients
- 1 lab pork ribs halved crosswise and cut into one-bone sections (*Footnote 1, about 1.8 kg / 4 lbs
- 2 " ginger , sliced
- 4 green onion , halved lengthwise
- 1 nutmeg or 1 teaspoon nutmeg powder, whole
- 2 star anise pods
- 5 cloves
- 1/4 cup Shaoxing wine (or dry sherry)
- 3 tablespoons soy sauce or soy sauce, light
- 1 tablespoon dark soy sauce (or soy sauce)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2 pieces fermented bean curd Optional, red
- 2 tablespoons cornstarch
Vegetables (Optional)
- 2 potato chopped (or waxy potatoes, red
- 3 carrot chopped
- 1/2 lb green beans
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
- Select smaller ribs with thinner meat layers for better flavor absorption and texture.
- Cut ribs into one-bone sections for more even cooking and easier serving.
- Optionally, reduce the cooked meat and vegetables' sauce over medium-high heat until it thickens to coat the ribs well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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