Red-braised spicy garlic ribs, which can be ready within 30 minutes.
Course Main Course
Cuisine Sichuan cuisine
Keyword garlic, ribs, Spicy
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3
Calories 532kcal
Author Elaine
Ingredients
16oz.ribs
1tablespoondoubanjiang , or other chili bean paste
5middle size garlic cloves , chopped
2spring onion , white part and green part separated and chopped
2teaspoonslight soy sauce
2teaspoonscooking wine , if you do not have some, you can skin it
2teaspoonspeanut 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.