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Mom's Best Braised Pork Ribs
5 from 38 votes

Mom's Best Braised Pork Ribs

Mom's Best Braised Pork Ribs features pork ribs simmered with aromatic spices such as ginger, star anise, and cloves, enhanced by fermented bean curd and soy sauces. The slow, covered braising yields tender ribs with rich flavor from the infused broth. Optional vegetables like potatoes and carrots can be added toward the end for a hearty, complete dish.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 6 to 8 servings
Calories: 531 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
  3. 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.
  4. (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
  5. 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)
  6. Serve pork ribs with steamed white rice or noodles. Enjoy!
  7. 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

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: 6 to 8 servings

Amount Per Serving

Calories 531

% 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.