Braised Spare Ribs is a dish every family makes, yet every family has its own signature taste. The ribs are braised until fall-off-the-bone tender, and the thick, glossy sauce clings to the meat. It’s the ultimate comfort food for autumn and winter—one bite of meat, one bite of rice, simply irresistible.
Prep time: 30 minutes | Cook time: 45 minutes | Serves: 3–4
🌴 Ingredients:
· Pork spare ribs, 500g (about 1.1 lb; choose ribs with a little fat for better flavor, chopped into 1½–2 inch / 4–5cm pieces)
🌴 Aromatics:
· Sliced ginger, 4–5 slices (about 15g; for removing the smell)
· Scallion stalks, 2 (about 30g; tied into a knot)
· Star anise, 1 (about 1g)
· Cinnamon stick, 1 small piece (about 3cm / 1 inch)
· Bay leaves, 2 (about 0.4g)
· Dried red chilies, 2 (about 2g; optional, leave out if you don’t eat spicy)
🌴 Seasonings:
· Rock sugar, 15–20g (about 1 tbsp; preferably yellow rock sugar, for making the caramel)
· Light soy sauce, 2 tbsp (about 30ml)
· Dark soy sauce, ½ tbsp (about 7.5ml)
· Cooking wine, 1 tbsp (about 15ml)
· Oyster sauce, 1 tbsp (about 15g)
· Salt, about 2–3g, to taste (add at the end)
· Cooking oil, 1 tbsp (about 15ml)
· Hot water, about 800–1000ml (3–4 cups; for braising)
All spoon measures are level. Light soy sauce is thin and salty; dark soy sauce is thicker, darker, and slightly sweet—use them as listed for the best color and flavor.
🌴 Instructions:
- Soak to Remove Blood
Rinse the ribs twice, place them in a bowl, and add cold water to cover. Soak for 15–20 minutes. Drain well. ⚠️ Tip: Soaking draws out the blood, ensuring the braised broth doesn’t taste gamey. - Blanch the Ribs
Place the ribs in a pot with cold water to cover. Add 3 slices of ginger, 1 scallion segment, and 1 tbsp cooking wine. Bring to a boil over high heat, skim off the foam, and boil for another 2–3 minutes. Remove and rinse clean with warm water. ⚠️ Tip: Never rinse with cold water—the sudden temperature change will tighten the meat and make it tough to braise. - Make the Caramel
Wash and heat the wok, add 1 tbsp cooking oil, and turn the heat to low. Add the rock sugar and stir constantly with a spatula. Wait until the sugar completely melts and changes color from transparent to light yellow, then to a deep amber color (the surface starts bubbling). Immediately add the ribs. ⚠️ Tip: This is the most crucial step. If the caramel is too light, it won’t color the meat; if too dark, it tastes bitter. Add the ribs the moment it hits the deep amber stage. - Coat the Ribs
Stir-fry the ribs quickly over medium heat for about 1–2 minutes, making sure every piece is evenly coated in the caramel. ⚠️ Tip: Move fast! Once the ribs are coated, that’s enough—stir-frying too long will burn the sugar. - Sauté the Aromatics and Sauce
Add the ginger slices, scallion knot, star anise, cinnamon, bay leaves, and dried chilies. Stir-fry until fragrant. Then add 2 tbsp light soy sauce, ½ tbsp dark soy sauce, and 1 tbsp oyster sauce. Toss until the ribs absorb the sauce. ⚠️ Tip: Sauté the aromatics until fragrant before adding the sauces—this layers the flavors of the spices and the sauce. - Add Water and Braise
Pour in hot water to cover the ribs. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 30–40 minutes. Stir once halfway through to prevent sticking. ⚠️ Tip: Always use hot water. Cold water will cause the meat to contract and become tough. - Taste and Add Salt
After 30 minutes, pierce a rib with a chopstick—if it goes through easily, it’s tender. Taste the broth to see how salty it is before deciding how much salt to add. ⚠️ Tip: Light soy sauce, dark soy sauce, and oyster sauce are all salty, so go easy on the salt. Taste first, then adjust. - Reduce the Sauce
Turn up the heat and reduce the sauce uncovered. Stir constantly with a spatula to prevent burning. When the sauce thickens, clings to the ribs, and starts bubbling vigorously at the bottom of the wok, it’s ready to turn off the heat. ⚠️ Tip: Don’t reduce it completely dry—leave a little thick sauce, it’s amazing over rice. - Plate and Serve
Transfer to a plate and sprinkle with toasted white sesame seeds or chopped scallion. Serve hot—the meat is tender and falls off the bone, with a rich savory-sweet flavor.
💡 Tips:
Soak the ribs first to remove the blood, blanch them in cold water, and rinse with warm water. Keep the heat low when making the caramel, and add the ribs as soon as the sugar turns deep amber—burnt sugar is bitter. Always add hot water for braising so the meat stays tender. Add salt at the end and taste first. Leave a little sauce when reducing for mixing with rice. Done this way, the ribs are fall-off-the-bone tender with an incredibly rich flavor!
This Braised Spare Ribs is savory, sweet, and rich, with meat that falls right off the bone—a classic hearty dish. If you like spare rib recipes, you can also try my previously posted Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs). For more classic hearty dishes, check out my Main Dishes (Main Dishes) category.
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