Beijing Style Braised Pork Spare Ribs (红烧排骨)
红烧排骨 (Beijing Style Braised Pork Spare Ribs) is a classic Beijing dish known for its savory and slightly sweet flavor. The pork spare ribs are braised to perfection, resulting in tender, juicy meat that falls off the bone.
Ingredients
- 1.5 kg pork spare ribs, cut into individual ribs
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing wine
- 4 tbsp sugar
- 5 slices ginger
- 3 cloves garlic, minced
- 2 star anise
- 1 stick cinnamon
- 3 cups water
- 2 green onions, chopped
Instructions
- In a large pot, blanch the pork spare ribs in boiling water for 5 minutes. Drain and set aside.
- In the same pot, add soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir until the sugar is dissolved.
- Add the blanched pork spare ribs, ginger, garlic, star anise, and cinnamon to the pot. Pour in the water.
- Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the pork is tender.
- Uncover the pot and increase the heat to medium-high. Cook until the sauce thickens, about 10 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 Chopping board Knife Measuring spoons Wooden spoon
Tools
Cooking pot Tongs Ladle
Serving suggestions
Serve the 红烧排骨 with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For an extra depth of flavor, marinate the pork spare ribs in the sauce mixture for 1-2 hours before cooking.
Cost
$15