These ribs were amazing! The braising made them fall off the bone tender. The sauce was the perfect balance of sweet & salty & wonderfully lick your fingers sticky. Allen said he felt his ribs turned out good but not great. He mentioned that maybe the sauce needed some hoisin so I added it to my version. We thought it was so good we spooned it over our rice too. Allen used Chinese-style ribs to make his & we just used some baby backs, which worked perfectly. I think the baby back ribs were less fatty as Allen said he skimmed 1/2 c of fat off his sauce at the end & we didn't skim any off of ours.
Chinese Braised Pork Ribs
(adapted slightly from Eating Out Loud)
1 rack baby back ribs, about 2 - 2 1/2 lbs
2 T canola oil
1/2 c soy sauce
1 c sweetened rice wine (we find this in the Asian section of the grocery store)
1/4 c hoisin sauce
1/4 t red pepper flakes
2 cloves garlic, minced
1 T fresh ginger, peeled & minced
2 T honey
Cut the rack of ribs into separate ribs. Heat the oil over medium-high heat in a dutch oven. Add the ribs & brown on all sides, about 5 minutes.
Add the remaining ingredients & bring to a boil. Cover, reduce heat & simmer for 45 minutes, stirring from time to time.
Remove lid & let boil gently until the sauce is thickened & coating the ribs, 15 - 20 minutes.
Serves 3 -4 (depending on how many ribs you serve per person.)
We served our ribs with rice & a side of baby bok choy sautéed in a little sesame oil.
Oooooh, the ribs look so saucy and good!!!
ReplyDeleteI'm glad you tried the braised ribs and that it turned out well for you. I'll try it next time with the hoisin as it must be what I was missing. Thanks for trying the recipe!
These look delicious.
ReplyDeleteAllen - Thank you for the fabulous recipe. I'm thinking next time of trying a little pomegranate juice in them...
ReplyDeleteyes indeedy, that's the kind of sauce that you simply can't bear to wipe away with a napkin. only licking your fingers will do. :)
ReplyDeleteThese look so amazing! Is there any way to make these without using a dutch oven?
ReplyDeleteNatalie - I think any large heavy pot with a lid would work fine.
ReplyDeleteWow, those do look good! Great photo too!
ReplyDeleteHad fun reading your post about London! Will there be more? The cream tea looked awesome too!
Delicious photo, you should submit that one to Tastespotting! Thanks for the recipe!
ReplyDeletewow these look wonderful
ReplyDeleteSticky, gooey, good!
ReplyDeleteThese ribs look amazing! Love the sticky deliciousness of them.
ReplyDeleteThese look amazing! Now, I really want ribs.
ReplyDeleteI'm already licking my fingers, imagining the saucy goodness of these ribs!
ReplyDeleteIt's been awhile since I had ribs...you make me want them now (morning).
ReplyDeleteThey look just perfect!
ReplyDeleteThese look fantastic! The glaze looks deliciously sweet and sticky.
ReplyDeleteThank you for sharing the recipe. I was looking for a savory way of cooking baby back ribs instead of the usually BBQ style and this was it. Made it last night and everyone loved it. Delish.
ReplyDeleteI'm a little late to the party here but wanted to say this recipe was perfect. I had a small rack of ribs from my CSA, about 1 lb, halved the recipe, and cooked them in the oven (after browning and bringing to a boil) rather than stovetop--1.5 hours at 300, tightly covered, turning halfway through. Fabulous! Served with daikon radish salad and stir-fried pea sprouts with garlic. Thank you.
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