Chinese Braised Pork Spare Ribs
Chinese Braised Pork Spare Ribs are a deliciously fragrant and richly flavoured dish, perfect for sharing with family and friends. Slow-cooked with aromatic spices and a savory-sweet glaze, these tender spare ribs are a classic comfort food in Chinese cuisine. Paired with jasmine rice and steamed broccolini, this meal brings together balanced flavours and textures for a delightful dining experience. Whether you’re new to braising or a seasoned home cook, this recipe offers simple steps to create a dish that’s bursting with bold, authentic taste, serves 6-8 people.
Ingredients:
- 1kg pork spare ribs
- 2 tbsp vegetable oil
- 3 tbsp brown sugar
- 2 tbsp Chinee Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- ¼ cup water
- 2 tbsp whole sliced ginger
- 2 spring onions – white part only
- 3 garlic cloves, whole
- 2 whole star anise
- 4 cups jasmine rice
- 2 bunches of broccolini
- ¼ cup spring onions
- 2 tbsp sesame seeds
Method:
- Start by removing the membrane on the back of the spare ribs. Do this by placing a butter knife through one of the ribs on the back, carefully lifting the membrane until you can peel off the entire membrane.
- Cut ribs into individual pieces and place into a large pot of room temperature water. Bring to a simmer and skim the surface of the water after 3 minutes, to remove any impurities.
- Place vegetable oil into a wok or deep pan. Add the sugar and allow it to melt and caramelise for 2-3 minutes, until toffee-like. Place ribs into the wok and toss for 2-3 minutes until the ribs are covered with the liquid and sugar.
- Add the remainder of ingredients and combine well in the wok. Cover with a lid and cook on low for 25 minutes.
- After 25 minutes, increase heat to medium-hot and cook for 10-15 minutes until the sauce thickens and the oil separates at the bottom of the wok.
- Serve with steamed broccolini, jasmine rice and sprinkle with green spring onions and sesame seeds.
TIP: For even more intense flavours, marinate the ribs in soy sauce, Shaoxing wine, and garlic for at least an hour before cooking. This extra step will enhance the ribs’ savory profile, allowing the seasoning to fully infuse into the meat for a mouthwatering finish.
