Braised Pork Ribs (红烧排骨)

红烧排骨

I am not sure what it called in English, settled on "Braised Pork Ribs" after done a search on google. It is something like sweet and sour pork but these ribs were cooked in the sauce instead of tossing to coat. The secret ingredient for the redish-shining coating is.... sugar! How did I cook it? Stay tuned with My Kitchen, I promise to post the recipe real soon.

* * *

Been busy for the last few days. Before I'm off to a short trip, here is the recipe as promised:

Ingredients (2-3 servings):
300gm spare ribs, chopped into serving size
1 tsp 5-spice powder
1 tsp light soy sauce
1 tbsp corn starch
2 tbsp white sugar
½ tbsp minced garlic
½ tbsp mince ginger
1 cup water
½ tbsp cooking wine (I used shao xing)
Few drop of dark soy sauce
Salt to taste
Oil for deep-frying
Coriander or Shallot for garnish

Methods:

  1. Marinate ribs with 5-spice powder, light soy sauce and corn starch for 10-15 minutes.
  2. Heat oil in wok, deep fry ribs with medium heat until lightly browned. Remove from wok and set aside.
  3. Empty the oil in wok. With a little bit of oil in wok, stir-fry sugar until golden brown in colour. Sugar will melt first, bubbling and slowly change its colour to golden brown. Keep stirring throughout the process.
  4. Add in garlic, ginger and fried ribs. Stir to coat. Then add in water, cooking wine and dark soy sauce.
  5. Bring to boil and let it simmer with lid on for 20-30 minutes on low heat. Check and stir a few times in between, add extra water if necessary.
  6. Add salt to taste. Turn the heat up, cook until all water is evaporated.
  7. Dish out, garnish and serve warm.

Points to note:

  1. The redish colour is depends on the dark soy used. Some brands have more black colour in it so add a little bit at a time.
  2. Corn starch used in marinade will thicken the gravy and produce thick and shining coating.

(updated on 21 Oct 2008)

Comments :

13 comments to “Braised Pork Ribs (红烧排骨)”
Ingrid said...
on 

Oh, yum that looks GOOD!
~ingrid

homeladychef said...
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Can't wait to know!

Chocolate Shavings said...
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This looks delicious !

Yuko said...
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Kyaaaaaa! Looks good!
I tried your recipe of 鱼香茄子 the other day, and my husband and I really enjoyed it. Thanks!

tigerfish said...
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Yum yum.....should be finger lickin' good!

mooi said...
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Hi Lydia,
I'm glad I came across your blog. Very interesting and make me feel hungry. Thanks for sharing.
:-D

rgds,
mooi

mycookinghut said...
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This looks really good!

wendyywy said...
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Hey, read ur 'about'. I'm from Kampar (my hometown), now staying in Kuala Kangsar (hubby's place).

Is Kampar ur hometown too? Or u're from elsewhere? Just 8 a bit, cos suprised to see another food blogger from Kampar.

little prince's mummy said...
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Looks so drooling

Sarah's Daddy and Mommy said...
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Lydia, I will definitely stay tuned with your blog

i always wanted to try this recipe,but just dono how..Hope it is an easy one.

Lydia said...
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Dear all,
It was finger licking good, T loved it so much. Recipe updated, happy cooking and hope you will like it too.

Yuko,
No problem. Glad to know you guys liked the 鱼香茄子.

Mooi,
Thanks for dropped by. One of my sisters also named Li Mei. :D

Wendy,
I am originated from Kuala Selangor, living in Kampar cos of hb's work. :D

Joanne,
Simple recipe, the key point is cooking the sugar. All the best!

Sarah's Daddy and Mommy said...
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I c. OK, I will have a try, and thanks for your wishes. I need that..hehe.

mooi said...
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Hi Lydia,
Just saw your message, I'm bit slow sometime.

:-D same name with your sister, can said quite a common name too.

Your posting and photography really give me a great inspiration. I'm trying out for my own as well :-) I really never realize there are so much blogger share the same passion. Thru your blog,I get the network and able to enjoy all the nice food photos. THANKS !

rgds,
mooi

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