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.

Beijing Style Braised Pork Spare Ribs (红烧排骨)

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

  1. In a large pot, blanch the pork spare ribs in boiling water for 5 minutes. Drain and set aside.
  2. In the same pot, add soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir until the sugar is dissolved.
  3. Add the blanched pork spare ribs, ginger, garlic, star anise, and cinnamon to the pot. Pour in the water.
  4. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the pork is tender.
  5. Uncover the pot and increase the heat to medium-high. Cook until the sauce thickens, about 10 minutes.
  6. 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