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.
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
- 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.
- In the same pot, combine soy sauce, sugar, Shaoxing wine, ginger, garlic, star anise, cinnamon, and water. Bring to a boil.
- Add the parboiled pork ribs to the pot. Cover and simmer for 45 minutes, or until the ribs are tender.
- Uncover the pot and continue to cook until the sauce thickens, about 15 minutes.
- 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