This is red-braised spicy garlic ribs, which can be ready within 30 minutes.
Personally I love ribs very much because of the tenderness of the meat. It is a super popular ingredient in Chinese home cooking and is really exciting no matter used in steamed recipes, braised recipes or soups.One of my favorite is sweet and sour ribs (糖醋排骨) which belongs to the one of the top dished loved by people. And this spicy garlic ribs in my mom’s favorite. In totally, it is super easy and really yummy.
I will follow with some glazed ribs recipe later but personally I think braising is a really easy cooking method.Firstly, deal with the ribs. There are two ways, one is to blend the ribs in boiling water and the other one is soaking in clean water for at least 30 minutes to remove the raw taste of meat and also some impurities attached on the surface of the meat. I boiled them. You choose your way!
And then cut white parts of spring onion into small sections and also garlic cloves. Since the garlic is used as a main flavor in the taste, prepare a relatively large amount. I use 5 middle size garlic cloves.
Then heat up around 2 teaspoons peanut oil in wok and stir-fry the half of the garlic and white parts of spring onion until you can smell the aroma. Add chili bean paste in to continue stir-frying for around 1 minute. I use homemade doubanjiang but you can use other brand chili bean paste.
Get the ribs in. And then stir-fry for around 3 minutes until the ribs change the color a little bit.
Add boiled water to the wok (just cover the ribs, not too much). Cover the wok and simmer for around 15 minutes. And then turn up the fire and life the cover to thicken the sauce. During this process, add 1 tablespoon of cooking wine and 2 teaspoons of light soy sauce. Since my doubanjiang and light soy sauce both contain certain amounts of salt, so I do not add extra salt anymore. Adjust according to your situation.
When the sauce is thickened, add the left garlic and do a quick stir fry to mix well. Transfer the ribs out and garnish some chopped spring onion green parts on top.
- 16 oz. ribs
- 1 tablespoon doubanjiang , or other chili bean paste
- 5 middle size garlic cloves , chopped
- 2 spring onion , white part and green part separated and chopped
- 2 teaspoons light soy sauce
- 2 teaspoons cooking wine , if you do not have some, you can skin it
- 2 teaspoons peanut oil
- Boiled water as needed
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Bring some water to a boiling in a pot and blend the ribs for around 1 minute. Transfer the ribs out and wash them again in running water. Drain and set aside.
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Heat up peanut oil in wok; add half of garlic, white part of spring onions to stir-fry until you can smell the aroma. Add chili bean paste in to continue stir-frying for around 1 minute.
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Get the ribs in. And then stir-fry for around 3 minutes until the ribs change the color a little bit.
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Add boiled water to the wok (just cover the ribs, not too much). Cover the wok and simmer for around 15 minutes. And then turn up the fire and life the cover to thicken the sauce. During this process, add 1 tablespoon of cooking wine and 2 teaspoons of light soy sauce.
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When the sauce is thickened, add the left garlic and do a quick stir fry to mix well. Transfer the ribs out and garnish some chopped spring onion green parts on top.
My dinner Spicy Garlic Ribs was very good. However, I doubled recipe for two people, and added 1/4 teaspoon sugar to balance the taste. I thought my husband might not like it since he is an American, and this food is a serious Chinese dish. Surprisingly, he liked it, not only ate most of the food, but also asked cooking more next time. I love your food, so I come back for a compliment. 🙂 Thanks for the sharing.
By the way, there are some grammar errors in the article. you may want to correct them for others who are not Chinese.
Thanks Vicky for the lovely feedback. Adding some sugar is a great idea. I will pay more attention to my writing. Thanks for your suggestion.
Lovely recipes, I like Chinese food,pls can u send me Chinese sauces for rice.thanks alot
Hi Val,
Sorry that I do not understand the recipe you requested. Chinese sauces for rice? What kind? Can you send me more details?
Hi Elaine
I am just wondering when you say ribs which kind do you use. Pork or beef, and what type of cut. As they don’t have the long bone in them should we ask for a particular type of cut? Thanks once again for all your recipes they look wonderful
Hi Sussi,
I use pork spareribs for this dish.