Ingredients
- 3 lbs pork spareribs, cut into individual ribs
- 1/3 cup low-sodium soy sauce
- 3 tablespoons dark soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons brown sugar
- 12 cloves garlic, smashed
- 4 scallions, cut in half
- 1.5 teaspoons Sichuan peppercorns
- 3 whole star anise
- 3 cups unsalted chicken broth
First, Blanch the Ribs
This first step is critical for getting a clean-tasting final dish. Place the ribs in a large pot and cover them with cold water.
Bring the pot to a boil over high heat and let it boil for ~3-5 minutes. You’ll see scum and impurities rise to the surface.
Drain the ribs in a colander and rinse them thoroughly under cold running water to wash off any residue.
Next, Braise the Ribs
In a clean Dutch oven or heavy-bottomed pot, add the blanched ribs. Pour in the low-sodium soy sauce, dark soy sauce, oyster sauce, and brown sugar. Add the smashed garlic, scallions, Sichuan peppercorns, and star anise.
Pour in the chicken broth. The liquid should mostly, but not completely, cover the ribs.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it gently simmer for ~1.5 to 2 hours. Stir occasionally to prevent sticking. The ribs are done when the meat is exceptionally tender and pulling away from the bone.
Finally, Finish the Sauce
Using tongs, carefully remove the tender ribs from the pot and set them aside on a plate.
Strain the braising liquid through a fine-mesh sieve into a skillet to remove the aromatics. Bring the strained liquid to a boil over medium-high heat.
Let the sauce reduce, stirring occasionally, for ~5-7 minutes, until it has thickened into a glaze that can coat the back of a spoon.
Return the ribs to the skillet and toss them in the glaze until they are fully coated and glossy. Serve immediately.
Chinese Red Braised Pork Ribs
Ingredients
- 3 lbs pork spareribs cut into individual ribs
- 1/3 cup low-sodium soy sauce
- 3 tablespoons dark soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons brown sugar
- 12 cloves garlic smashed
- 4 scallions cut in half
- 1.5 teaspoons Sichuan peppercorns
- 3 whole star anise
- 3 cups unsalted chicken broth
Instructions
- Place ribs in pot with cold water, bring to boil for 3-5 minutes until scum rises.
- Drain and rinse ribs thoroughly under cold water.
- In Dutch oven, combine blanched ribs with soy sauces, oyster sauce, brown sugar, garlic, scallions, Sichuan peppercorns, star anise, and chicken broth.
- Bring to simmer, reduce heat, cover and cook 1.5-2 hours until meat is very tender.
- Remove ribs and strain sauce through fine-mesh sieve.
- Boil strained sauce 5-7 minutes until thickened to glaze consistency.
- Return ribs to sauce, toss until coated and glossy.
