Chinese Red Braised Pork Ribs
Red braising is basically the Chinese version of braising in wine, except you use soy sauce and sugar. The ribs simmer for a couple hours with star anise and Sichuan peppercorns until they're falling apart, then you reduce the braising liquid into this shiny, sticky glaze.
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.
Notes
Liquid should mostly but not completely cover ribs during braising. Stir occasionally to prevent sticking.