Can I make this recipe in a slow cooker?
Yes, after searing the ribs, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until tender.
DINNER
Classic Chinese Braised Pork Ribs in Savory Brown Sauce
Indulge in the comforting flavors of slow-braised pork ribs, simmered to perfection in a rich, aromatic brown sauce. This traditional Chinese dish, featuring tender meat infused with classic spices, makes for an unforgettable and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Blanch the pork ribs: Bring a pot of water to a boil. Add the pork ribs and cook for 5 minutes to remove impurities. Drain and rinse the ribs under cold water, then set aside.
02
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the smashed garlic and sliced ginger, stir-frying for 30 seconds until fragrant.
03
Add the blanched pork ribs to the pot and sear for 5 minutes, turning occasionally, until lightly browned on all sides.
04
Pour in the soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir well to coat the ribs evenly.
05
Add 2 cups of water, ensuring the ribs are mostly submerged. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 75-80 minutes, or until the pork ribs are very tender.
06
Remove the lid and increase the heat to medium-high. Continue to cook for 5-10 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy consistency.
07
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
Indulge in the comforting flavors of slow-braised pork ribs, simmered to perfection in a rich, aromatic brown sauce. This traditional Chinese dish, featuring tender meat infused with classic spices, makes for an unforgettable and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can add a star anise or a small piece of cinnamon stick to the braising liquid. Ensure the ribs are cut into uniform pieces for even cooking. If you don't have rock sugar, regular granulated sugar works fine, but rock sugar provides a slightly smoother glaze.
Easy Substitutions
If Shaoxing wine is unavailable, dry sherry can be used as a substitute. For a gluten-free version, use tamari instead of soy sauce. Beef short ribs can be used in place of pork ribs, though cooking time may need to be extended.
Storage & Reheating
Store leftover braised pork ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
Serve these delicious Chinese Braised Pork Ribs with Brown Sauce over steamed white rice to soak up all the rich sauce. A side of blanched bok choy or steamed broccoli makes a great accompaniment. You can also pair them with a simple cucumber salad for a refreshing contrast. For a heartier meal, consider serving with plain congee.
Common Mistakes
Not blanching the ribs: This can lead to a cloudy sauce and a less clean flavor. Ensure you blanch and rinse the ribs thoroughly. Not simmering long enough: The ribs need ample time to become tender. Resist the urge to rush the braising process. Over-reducing the sauce: Keep an eye on the sauce during the final reduction to prevent it from becoming too thick or burning. Too much salt: Soy sauce is already salty, so taste before adding extra salt. The dark soy sauce is primarily for color, not intense saltiness.
Frequently Asked Questions
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine used in cooking. It adds a distinct aroma and flavor to many Chinese dishes.
Can I freeze the leftovers?
Yes, once cooled, transfer the braised ribs and sauce to a freezer-safe container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Why use both light and dark soy sauce?
Light soy sauce provides the primary salty flavor, while dark soy sauce adds a richer, darker color and a slightly sweeter, less salty flavor profile.
MORE TO KNOW
The blanching step is crucial for achieving clean, flavorful braised ribs. It removes impurities and excess fat, resulting in a clearer and more appealing sauce. The combination of regular and dark soy sauce provides both saltiness and a beautiful deep brown color to the final dish. Rock sugar helps create that signature glossy finish and balances the savory notes with a subtle sweetness. Don't rush the simmering process; slow cooking is key to tender, fall-off-the-bone ribs.
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