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.
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.
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
Garlic Braised Pork Ribs
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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 939mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 8g
Dona millar says
I agree, these were amazing, made them last night, so easy too and no deep frying needed. Will definitely be making regularly in my house ❤️ thankyou
Dan Toombs says
Great to hear.
Thanks very much.
Dan