Last week Allen at Eating Out Loud posted some amazing looking Chinese Braised Spare Ribs & I knew we had to try them. Well, it just so happened I had half a rack of pork ribs in the freezer that needed to be used so they went on this week's menu.
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.