Tomato Potato Braised Ribs is a super comforting home-style dish. The ribs are braised until fall-off-the-bone tender, and the potatoes soak up the tangy tomato sauce, becoming soft and flavorful. It’s rich, hearty, and absolutely perfect with steamed rice.
🌴 Ingredients:
· Pork spare ribs, 500g (cut into small pieces)
· Tomatoes, 2 (cut into chunks)
· Potatoes, 2 (cut into chunks)
🌴 Aromatics:
· Ginger slices, 4
· Scallion, 1 stalk (cut into segments)
· Garlic cloves, 4-5 (smashed)
· Star anise, 1
· Dried red chilies, 2 (optional)
🌴 Seasonings:
· Light soy sauce, 3 tbsp (about 30ml)
· Dark soy sauce, 1 tbsp (about 10ml, for color)
· Oyster sauce, 1 tbsp (about 10ml)
· Cooking wine, 2 tbsp (about 20ml, for blanching)
· Ketchup, 1 tbsp (about 15g, for color and flavor)
· Sugar, 1 tsp (about 5g, to balance the acidity)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Blanch the Ribs
Place the ribs in a pot of cold water with ginger, scallion, and cooking wine. Bring to a boil, skim off the foam, and rinse the ribs with warm water. ⚠️ Note: Never rinse with cold water, or the meat will contract and become tough. - Cook the Tomatoes
Heat oil in a pan, add the tomatoes, and stir-fry over medium heat until they release their juice. Add the ketchup and sugar, and mix well. ⚠️ Note: Make sure to cook out the juice for a rich broth. I’ve tried adding water too early, and it tasted bland. - Braise the Ribs
Add the blanched ribs, ginger, scallion, garlic, star anise, and dried chilies. Stir-fry to combine. Add the light soy sauce, dark soy sauce, and oyster sauce. Stir to coat. Pour in hot water to cover the ribs. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 30 minutes. ⚠️ Note: Always use hot water; cold water will toughen the ribs. - Add the Potatoes
Add the potatoes and simmer for another 15 minutes until tender and the ribs fall off the bone. Season with salt to taste, then turn to high heat to reduce the sauce until thickened. ⚠️ Note: Add salt at the end; adding it too early will toughen the ribs. - Serve
Plate the dish and sprinkle with chopped scallion. Serve hot. The ribs are tender, the potatoes are creamy, and the sauce is rich and tangy—perfect with steamed rice.
💡 More Rich and Flavorful Rib Dishes:
If you enjoy these tomato potato braised ribs, you should also try my [Sweet and Sour Spare Ribs] for another incredibly savory and crowd-pleasing dish.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
The key to Tomato Potato Braised Ribs is “fall-off-the-bone meat, creamy potatoes, and a rich sauce.” Always blanch the ribs in cold water and rinse with warm water. Cook the tomatoes until they release their juice for a rich broth. Use hot water for braising. Add salt at the end so the ribs become tender.
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