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.

Spicy Garlic Ribs-Braised Version

Elaine

Red-braised spicy garlic ribs, which can be ready within 30 minutes.

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Sichuan cuisine

Servings 3

Calories 532 kcal

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.
• 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.
• 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.
• 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.

Nutrition

Calories: 532kcalCarbohydrates: 4gProtein: 25gFat: 45gSaturated Fat: 19gCholesterol: 113mgSodium: 305mgPotassium: 363mgVitamin A: 60IUVitamin C: 3.2mgCalcium: 30mgIron: 2.7mg

Keyword garlic, ribs, Spicy

Tried this recipe?Mention @ChinaSichuanFood