Beijing Style Braised Pork Ribs (红烧排骨)

红烧排骨 (Beijing Style Braised Pork Ribs) is a classic dish in Beijing cuisine, known for its rich and savory flavors. This recipe combines tender pork ribs with a fragrant and flavorful sauce, creating a delicious and satisfying meal.

Beijing Style Braised Pork Ribs (红烧排骨)

Ingredients

  • 1.5 kg pork ribs
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp Shaoxing wine
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 star anise
  • 1 stick cinnamon
  • 3 cups water
  • 2 green onions, chopped

Instructions

  1. Place the pork ribs in a large pot and add enough water to cover the ribs. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain the ribs and set aside.
  2. In the same pot, combine soy sauce, sugar, Shaoxing wine, ginger, garlic, star anise, cinnamon, and water. Bring to a boil.
  3. Add the parboiled pork ribs to the pot. Cover and simmer for 45 minutes, or until the ribs are tender.
  4. Uncover the pot and continue to cook until the sauce thickens, about 15 minutes.
  5. Garnish with chopped green onions before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serving Suggestions: Serve the 红烧排骨 with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

Tips: For extra flavor, marinate the pork ribs in the sauce for 1-2 hours before cooking.

Cost

$15