Name: Garlic Braised Pork Ribs
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 4 tbsp rapeseed (canola) or peanut oil; 10 garlic cloves, finely chopped; 1 kg (2 lbs) pork spare ribs 7.5cm (3 inches) in length; 500ml (2 cups) water; 3 tbsp light soy sauce; 5 tbsp Chinese rice wine or dry sherry; 2 tbsp oyster sauce; 1 x 2.5cm (1 inch) piece of ginger, cut into thin discs; 1 tsp sugar; 2 tbsp red chilli powder (your choice)

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Give these Garlicky braised pork ribs a try! So easy and delicious.

When braised pork ribs are cooked correctly, there are few things better. This recipe will get you the tender, fall off the bone braised pork ribs you expect from the best Chinese restaurants. They are much cheaper to make at home though and you will probably agree, just as tasty.

So tender and juicy. This braised pork ribs recipe gets mouthwatering results.

How to get tender braised pork ribs every time…

The answer is time. So many people and even restaurant chefs try to get their ribs to the table too quickly.

You need to simmer them low and slow as ribs are a tough cut of meat. The same applies to barbecued pork ribs. They need to cook until fall off the bone tender.

Why are the ribs cooked twice?

Although not exactly necessary for flavour, the first cook gets rid of all the gook that accumulates on them when cooked. So you bring the ribs to a simmer first and skim off all that scum. Then you wash the ribs, before placing them back in the pan to simmer for 60 minutes.

This long cooking time gets them tender. Some of the meat will even fall completely away from the bone. So good!

Step by step photographs for Chinese braised pork ribs.

Get your ingredients together before starting. It’s easier that way.

Fry the chopped garlic in the oil over medium heat until crispy brown but not at all burnt.

First cook. Bring the ribs to a simmer and skim off any foam that rises to the top.

Drain and wash the ribs.

Place the ribs back in the pan.

Adding spices and sauces to the pan with the ribs.

Cover with the water and all the other ingredients except for the fried garlic and oil.

Braising the pork ribs, covered for 20 minutes.

Cover and simmer for 20 minutes.

After 30 minutes take the lid off. Continue simmering for another 20 minutes uncovered.

Simmering the ribs until the sauce is thick

This is when you need a watchful eye. Continue simmering until the sauce is sticking to the ribs. Stir regularly.

To finish, stir in the fried garlic and oil. Serve topped with sliced red chillies if you like.

That’s it! Ready to serve.

They won’t last for long so get in there!

If you like these Chinese braised pork ribs, give some of these a try too…

Chinese Crispy Beef
Salt and Pepper Chicken
Sesame Chicken
Sweet and Sour Chicken
General Tso’s Chicken
Szechuan Chicken
Chinese Chicken and Broccoli

Yield: 6

Garlic Braised Pork Ribs

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

4 tbsp rapeseed (canola) or peanut oil
10 garlic cloves, finely chopped
1 kg (2 lbs) pork spare ribs 7.5cm (3 inches) in length
500ml (2 cups) water
3 tbsp light soy sauce
5 tbsp Chinese rice wine or dry sherry
2 tbsp oyster sauce
1 x 2.5cm (1 inch) piece of ginger, cut into thin discs
1 tsp sugar
2 tbsp red chilli powder (your choice)

Instructions

Heat the oil over medium heat in a saucepan that is large enough to contain the pork ribs. Add the chopped garlic. You don’t need to wait for the oil to be hot before adding the garlic. Fry over this medium heat until the garlic is a light golden brown in colour. Be careful not to burn the garlic.
Take off the heat transfer the garlic and oil to a plate. Set aside.
Now, using the same pan, add the pork ribs and cover with water. Bring to a boil and simmer for about 8 minutes, skimming of any foam that rises to the top.
Strain and wash off any gook that has accumulated on the spare ribs. Place the washed ribs back in the pan and cover with 500ml (2 cups) water, soy sauce, rice wine, oyster sauce, ginger, chilli powder and sugar. Cover the pan and bring to a simmer and cook on a medium heat for 30 minutes.
After 30 minutes take the lid off and turn the heat up to high. Continue simmering until almost all the liquid has evaporated and you are left with a sticky thick layer of sauce on the ribs.
Pour the retained garlic and oil over the top and continue cooking for about 5 minutes or until the ribs and sauce are sizzling and delicious looking.
Sprinkle the ribs with more chilli powder to taste and cover with the browned garlic. Serve immediately.