Braised Chinese Pork Ribs Recipe (Super easy and delicious)

Are you tired of dealing with complicated recipes? Are you looking for something simple that delivers great taste, rivaling the best restaurants, yet is easy to prepare? This isn’t just a dream! Some recipes are delicious, but they don’t involve complex steps. One excellent example is this easy braised Chinese pork ribs recipe.

So, I stripped down all the secondary ingredients from my trusted and elaborate braised Chinese pork ribs recipe. It is specially meant for you who are looking for simple ways to cook a delicious meal at home,

First and foremost, let’s gather all the ingredients needed.

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Ingredients for the braised Chinese pork ribs

• Pork ribs. I always ask the butcher to cut the ribs into bone-in square pieces to save time. This is the standard preparation method for most Chinese pork rib recipes. However, I’ve never attempted to do it myself, as cutting them at home without causing many small bone fragments requires a heavy butcher’s knife, which most people don’t typically have.
• Ginger and green onions. Ginger and green onions are two ingredients that enhance the flavor of the pork ribs and perfectly complement the taste of the meat. They are like twin brothers in Chinese cooking and are used simultaneously in many dishes. One popular example is ginger onion beef stir-fry.
• Seasoning. Chinkiang vinegar, rock sugar, Shaoxing wine, dark soy sauce, and light soy sauce are ideal for braising pork ribs. Together, they create a complex flavor profile that blends tanginess, sweetness, and savory notes into a harmonious sauce. This delightful combination elevates your senses, transporting you to a culinary paradise.

How to prepare the braised Chinese pork ribs

1. First, rinse the pork ribs with water, removing any debris and small fragments of bone that may be stuck to them. Some pork ribs might have an unpleasant porky smell, which can be eliminated by blanching them in boiling water. You can skip this step if you don’t mind the smell or if the ribs have only a slight odor. Blanching helps remove impurities and blood and is more effective than simply washing the ribs with water to remove any unwanted smell. However, if you choose not to blanch the pork, just wash the ribs thoroughly by changing the water several times until it runs clear.

2. Cut the ginger into thin slices and the green onion into five-centimeter sections. Heat vegetable oil in a pan, then sauté the ginger and green onions over medium heat until they become aromatic, about one minute.

3. Next, add the pork ribs and all the seasoning ingredients to the pan. Pour in sufficient water to cover the ribs, and bring it to a boil. Once it reaches a boil, gently simmer over low heat, cover the pan, and let it simmer for half an hour. 

After that, remove the lid and turn the pork ribs to ensure even cooking. Check the water level and add more water if necessary. Then cover the pan again and continue to simmer for another 30 minutes or until the pork ribs are tender and soft.

4. Once cooking is complete, check the amount of the braising liquid. Remove all the pork ribs and increase the heat to reduce the remaining gravy. The ideal consistency for the gravy should be sticky and shiny, and it should be able to coat each pork rib. To thicken it quickly, add a cornstarch slurry, combining one tablespoon of cornstarch with two tablespoons of cold water.

5. Finally, coat the pork ribs with the glossy sauce by returning them to the pan. Mix well and then serve. The pork ribs are best served with steamed rice and accompanied by green vegetables of your choice.

Variations

• The abovementioned ingredients are all you need for this braised Chinese pork ribs recipe. However, if you want to enhance the flavor complexity and are willing to put in a little extra effort, consider adding one or more of the following spices while braising: cinnamon bark, cloves, and star anise. 
• If you have more time, you can take this recipe to the next level and turn it into a restaurant-quality dish by deep-frying the pork ribs before braising them. If deep-frying at home isn’t your preference, you might opt for a shallow frying method. Simply fry the pork in about 1/4 inch of oil, requiring much less than deep-frying. Just remember to flip the ribs frequently to ensure both sides achieve a beautiful golden brown color.
• The seasoning for the pork ribs is quite flexible. If you do not have Shaoxing wine, dry sherry is a good substitute. Chinkiang vinegar is a type of Chinese black vinegar, but you can use other varieties of rice vinegar as an alternative. You can also include sesame oil, hoisin sauce, and some chili peppers for the seasoning. Finally, rock sugar will give the pork ribs a glossy sheen after cooking. If you don’t have it, regular sugar can be used as a substitute. These items are commonly found at your local Asian market.

Can I use an Instant Pot to prepare the braised Chinese pork ribs?

Use an Instant Pot or any other brand of pressure cooker to simplify the process of preparing these delicious pork ribs. Use the sauté mode to cook the green onions and ginger until they release a fragrant aroma. Remove them from the pot once the green onions and ginger are nicely sautéed. Next, add the pork ribs and use the sauté mode to fry them until golden brown. This cooking process adds depth to the flavor and is convenient since everything takes place in the same pot.

After browning the ribs, add all the remaining ingredients and enough water to cover the ribs fully. Switch the pot to pressure cook mode and let it work its magic. Once the cooking cycle is complete, carefully remove the pork ribs. If the gravy is too thin for your liking, simply activate the gravy thickening mode to achieve your desired consistency. Finally, return the pork ribs to the pot and mix them with the thickened gravy to create a rich and flavorful dish. Enjoy your meal!

Other Chinese recipes you may like

If you enjoy this braised pork ribs recipe, I have a few more simple Chinese recipes to share with you:

• Easy egg fried rice
• Steamed egg with tofu
• Chinese Broccoli (Gai Lan) Stir-fry