My Chinese Recipe Menu
- How I Feel About This Chinese Braised Pork Ribs
- Story Behind Chinese Braised Pork Ribs
- Original Name
- Cooking Tips
- Cooking Time
- Ingredients to Make Chinese Braised Pork Ribs
- Food
- Seasonings
- How to Make Chinese Braised Pork Ribs
- Preparation
- Cooking
How I Feel About This Chinese Braised Pork Ribs
My mum loves all braised meats, including braised pork, braised chicken wings, braised beef and braised pork ribs. I am so familiar with this dish. Braised pork ribs are a kind of lean meat compared to braised streaky pork. All braised meat dishes should be your first few Chinese recipes since they are so common and easy to perform.
Story Behind the Chinese Braised Pork Ribs
The history of braised pork ribs can be traced back to ancient imperial palace cuisine. It is said that this dish was originally created by an imperial chef named Li, who used selected pork ribs, various spices, and seasonings to meticulously prepare a dish that was presented to the emperor as a delicacy with excellent color, aroma, and taste. The dish quickly became popular in the palace and became a favorite among the royal nobility. Over time, this dish gradually spread among the common people and became a delicious dish on every household's table.
In traditional Chinese culture, the color red symbolizes good fortune, prosperity, and happiness. The 'red' in braised pork ribs is not only reflected in its color but also in the positive meaning behind it. During family gatherings, festive celebrations, and other occasions, braised pork ribs often appear as a main dish, symbolizing family harmony and thriving careers. Additionally, in Chinese culture, ribs symbolize resilience and integrity, representing the spirit of perseverance and determination.
Original Name
- Translated English Name: Braised Pork Ribs
- Original Chinese Pronunciation: Hong Shao Pai Gu 红烧小排
Note: You may use the Chinese name to order in China because the translated English name of the dishes might be different in every restaurant.
Cooking Tips
- Usually, we use pork spare ribs instead of baby back ribs to cook sweet and sour ribs. The spare rib is closer to the belly which would be fat and lean. That would make the rib juicy and soft after cooking.
- If the oil splashes, you may turn down the heat or move the pan. Ensure no water goes into the oil because that's where the splashes come from.
Cooking Time
Prep Time: 10 mins
Cook Time: 80 mins
Total Time: 90 mins
Ingredients to Make Chinese Braised Pork Ribs
Serving: 2
Food
Pork Spare Ribs — 500g/17.6oz
Ginger — 5 slices
Green Onion — half piece
Seasonings
Rock Sugar — 15g/0.53oz
Oil — 3 tablespoons
Cinnamon — 3g/0.1oz
Star Anise — 1 piece/1g/0.35oz/
Salt — 1/2 teaspoon
Braised Soy Sauce — 2 tablespoons
Cooking Wine — 1 tablespoon
How to Make Chinese Braised Pork Ribs
Preparation
1. Cut pork spare ribs into 4-5cm length pieces and rinse. That would be the ideal rib size for braised pork ribs.
2. Wash, peel and cut ginger and green onion.
Cooking
1. Put pork spare ribs and one piece of ginger into a pot and boil. Then rinse and drain the ribs. (This step is called blanching. It is used to remove the ribs' fishy smell, blood, and impurities, making the sweet and sour ribs more delicious. )
2. Heat the pan and add 1/4 cup oil. Then add rock sugar. Fry until the color of the rock sugar changes to brown or caramel color. (This is a usual way to color the meat before simmering)
3. Add ribs into a pan and fry to color all ribs to brown.
4. Add water to the pan to cover the ribs. (But not too much water because we would boil the water for 60 mins till only sticky sauce left, or it will take too long. )
5. Add ginger, green onion, rock sugar, cinnamon, star anise, braised soy sauce, cooking wine and salt. Turn up the heat to boil the braised pork ribs and then turn it down to a minimum to simmer for 60 minutes.
6. When very little braised sauce is left and the rib is soft, turn up the heat to dry most of the sauce. You need to taste the Chinese braised pork ribs during this step to make sure it's your favorite taste.
