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    Home » Recipes » pork

    Red Braised Pork Ribs

    Last Modified: January 8, 2023 by Elaine| 2 Comments

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    Jump to Recipe - Print Recipe

    Bite-size red braised pork ribs (Hong Shao Pai Gu) can be good food for parties because they can be finished in a larger batch. And more importantly, it is not so fatty as red braised pork belly and everyone can have 6 to 9 pieces. This red braised pork rib has a sweet, savory flavor with a naughty taste from spices.

    Red braised pork ribs|chinasichuanfood.com

    The method of red braising

    Red braising (also called red cooking "红烧")in Chinese cooking can be slightly different based on the ingredients and cuisine. This red braised pork rib is developed based on Chairman Mao's red braised pork belly, meaning that spices are added in addition to regular sugar and soy sauce. Basically, this method is super easy to go through simple steps of blanching the ingredients, frying the sugar, frying the seasonings, stewing, and thickening the sauce. Other vegetables like carrots, potatoes, and winter melon can be also added based on this version. There are lots of red braised dishes on my blog, also check the following.

    1. Red braised pork belly
    2. Chairman's Red Braised Pork Belly
    3. Red Braised Pig Trotter
    4. Red braised chicken wings
    Red braised pork ribs|chinasichuanfood.com

    How to get the bright red color

    Carefully read the ingredient list, you may find that there is no dark soy sauce added. Red braised dishes use dark soy sauce usually has a much darker color. The original lovely amber color of this red braised rib is coming from caramelized sugar other than dark soy sauce. We call this type of coloring sugar coloring (糖色). Sugar color can be made with either water or oil. Caramelized sugar not only brings color but also great unique flavors.

    Prepare the ribs

    One of the key steps of cooking pork ribs is to remove the impurities and odd taste. Soaking in clean water or blanching are the most commonly used methods. You can choose to soak the ribs for 30 minutes or simply blanch them before cooking to shorten preparation time.

    Other Chinese Ribs Recipe

    We have lots of delicious ribs recipes, check them out for inspiration.

    1. Sweet and Sour Ribs
    2. Chinese steamed ribs with fermented black beans
    3. Peking ribs
    4. Roasted Mala ribs -- a very easy roasted rib based on Sichuan flavors
    5. Pan-fried cumin ribs
    6. Chinese sticky rice with ribs
    red braised pork ribs|chinasichuanfood.com

    Instructions

    Blanch the ribs
    Add ribs in a pot or wok with clean water, and add a chunk of smashed ginger, cooking wine, and scallion. Bring to a boil and then cook for 5 minutes. Pick the ribs out. Or if you prefer to strain, remember to rinse under warm water to remove the attached impurities. Then drain completely.

    Red braised pork ribs|chinasichuanfood.com

    Fry sugar and ribs- get everything aromatic
    Add around 2 tablespoons of oil in a wok and then add sugar. Keep fire to the middle and stir the sugar continuously. The sugar melts at first, but a moment later turns yellow and bubbles. Don't overcook sugar at this time because we will need to continue frying ribs for a while.

    Red braised pork ribs|chinasichuanfood.com

    Add ribs in to fry until the ribs get colored and slightly seared. Add star anise (for flavoring), chili pepper, ginger, and scallion, and fry until aromatic.

    Red braised pork ribs|chinasichuanfood.com

    Simmer -make the ribs soft
    Pour in hot water to cover the ribs. Cover the lid and simmer for 30 minutes. Or add another 10 minutes for a softer texture.

    Red braised pork ribs|chinasichuanfood.com

    Thick the sauce- attach the flavors and color
    Open the lid, and pick the scallion and ginger out. Keep fire in the middle to thicken the sauce. At this stage, keep stirring the ribs to get an evenly coated flavor. The ribs are ready when the sauce is almost attached. Serve hot!

    Red braised pork ribs|chinasichuanfood.com
    Red braised pork ribs|chinasichuanfood.com

    Red Braised Pork Ribs

    Elaine
    Red braised pork ribs -- Hong Shao Pork rib is a savory and sweet dish that can be made in larger batch. So it will be a great choice for party.
    Print Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Chinese
    Servings 2
    Calories 704 kcal

    Ingredients
      

    • 500 g pork ribs , ask the butcher to add into small pieces

    Blanching the ribs

    • 1 tbsp. Shaoxing Wine , optional
    • ½ thumb ginger , smashed
    • 2 scallions , divided
    • 2 tbsp. cooking oil
    • 2 tbsp. rock sugar
    • 2-4 dried chili pepper
    • 2 star anises
    • ½ thumb ginger , shredded
    • 2 scallions
    • 2 tbsp. light soy sauce
    • ¼ tsp. salt
    • hot water to cover

    Instructions
     

    • Blanch the ribs| Add ribs in a pot or wok with clean water, add a chunk of smashed ginger, cooking wine and scallion. Bring to a boil and then cook for 5 minutes. Pick the ribs out. Or if you prefer to strain, remember to rinse under warm water to remove the attached impurities. Then drain completely.
    • Fry sugar and ribs|Add around 2 tablespoons of oil in wok and then add sugar in. Keep fire to middle and stir the sugar continuously. The sugar melts at first, moment later turn yellow and bubbled. Don't over cook sugar at this time because we will need to continue fry ribs for a while. Add ribs in to fry until the ribs get colored and slightly seared. Add star anise, chili pepper, ginger and scallion in, fry until aromatic.
    • Simmer|Pour in hot water to cover the ribs. Cover the lid and simmer for 30 minutes. Or add another 10 minutes for a softer texture.
    • Thick the sauce- attach the flavors and color|Open the lid, pick scallion and ginger out. Keep fire to middle to thick the sauce. At this stage, keep stirring the ribs to get an evenly coated flavor. The ribs are ready when the sauce is almost attached. Serve hot!

    Nutrition

    Calories: 704kcalCarbohydrates: 19gProtein: 29gFat: 56gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 140mgSodium: 1211mgPotassium: 549mgFiber: 1gSugar: 16gVitamin A: 375IUVitamin C: 5mgCalcium: 54mgIron: 3mg
    Tried this recipe?Mention @ChinaSichuanFood
    Red braised pork ribs|chinasichuanfood.com

    More pork

    • Red Braised Pork Belly —(HongShaoRou)
    • Bak Kwa (Chinese Pork Jerky)
    • Yu Xiang Pork-Shredded Pork in Hot Garlic Sauce
    • Shui Zhu Pork- Szechuan Pork in Spicy Broth

    Reader Interactions

    Comments

    1. Meribinks

      December 19, 2022 at 10:23 am

      Hi! When do you put the soy sauce?

      Reply
      • Elaine

        December 22, 2022 at 11:27 am

        In the simmering process.

        Reply

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