Fall-Off-The-Bone Chinese Red Braised Pork Ribs
By Tiffy Cooks
These Chinese Red Braised Pork Ribs 紅燒排骨 are fall-off-the-bone tender, and incredibly satisfying. Simmered in a sweet and savory sauce with hints of Sichuan peppercorn, whole garlic, and green onion, they taste like Chinese home cooking combined with barbecue ribs. The slow braising process makes the meat soft and flavorful without needing a grill or oven. If you’re after something different to bring for your next potluck, or you just want ribs without the sticky mess, give these Chinese-style braised pork ribs a try!
Ingredients
- 2 lbs Pork Ribs 900 g, sliced into individual ribs
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce for color
- 2 tbsp oyster sauce
- 3 tbsp honey
- 8 cloves garlic whole (not smashed)
- 2-3 stalks green onion cut into large pieces
- 1 tsp Sichuan peppercorns
- 2-2.5 cups Water 500–600 ml, enough to mostly cover the ribs
Instructions
- Place the sliced ribs into a pot of cold water. Bring to a boil over medium-high heat. Boil for 3–5 minutes, until impurities rise to the top.
- Drain and rinse ribs under cold running water.
- In a clean pot, add the blanched ribs. Pour in soy sauce, dark soy sauce, oyster sauce, and honey. Add whole garlic cloves, green onion, Sichuan peppercorns, and enough water to mostly cover the ribs. Bring to a simmer over medium heat.
- Once simmering, reduce to medium-low heat, cover, and cook gently for about 1 hour. Stir once or twice during cooking to prevent sticking.
- Plate and spoon some of the rich braising sauce over the top.
Nutrition
Calories: 519kcalCarbohydrates: 18gProtein: 28gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 127mgSodium: 1640mgPotassium: 500mgFiber: 1gSugar: 14gVitamin A: 66IUVitamin C: 3mgCalcium: 56mgIron: 2mg
