Beijing Style Braised Lamb Ribs (红烧羊排)
红烧羊排 (Beijing Style Braised Lamb Ribs) is a classic Beijing dish that features tender lamb ribs braised in a savory and aromatic sauce. This dish is a perfect combination of rich flavors and tender meat, making it a popular choice for gatherings and special occasions.
Ingredients
- 1.5 kg lamb ribs
- 3 slices ginger
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 star anise
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp five-spice powder
- 1 cup water
- Salt to taste
Instructions
- Blanch the lamb ribs in boiling water for 5 minutes, then rinse and drain.
- Heat some oil in a wok or large pot, and sauté the ginger, garlic, and green onions until fragrant.
- Add the lamb ribs and star anise, then stir in the soy sauce, dark soy sauce, Shaoxing wine, sugar, and five-spice powder.
- Pour in the water and bring to a boil. Then reduce the heat, cover, and simmer for 1.5 to 2 hours until the lamb is tender.
- Season with salt to taste, and serve the braised lamb ribs hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Wok or large pot Cooking spoon Knife Cutting board
Tools
Stove Measuring spoons Measuring cup
Serving suggestions
Serving suggestions: Serve the 红烧羊排 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: For extra tenderness, you can marinate the lamb ribs with a mixture of soy sauce, Shaoxing wine, and ginger for 1 hour before cooking.
Cost
$25