Indo-Chinese Style Braised Pork Ribs

Looking for an easy, no-fuss dish with “Sino-Indian” inspired flavours? Then this Braised Pork Ribs recipe is all you need. Pairs perfectly alongside a serving of fried-rice or noodles or be enjoyed as it is with a drink of your choice. Either way, you will enjoy it!

How to make Indo-Chinese Style Braised Pork Ribs

For this Braised Pork Ribs recipe, I have used spareribs, but feel free to go for any rib-cut of your choice. Trim the ribs of excess fat & peel of the silver skin and cut the ribs into individual portions. The silver skin is a connective tissue that which doesn’t break down during cooking & can make the ribs tough & rubbery.

Now take the ribs in a large enough pot of water and parboil them along with some star anise, cinnamon, cloves & salt. Cook them for about 10 minutes or until the scum floats to the top. Skim out the scum and drain the ribs into a colander and wash well to rid them of any residual scum.

After this, we move on to braising the ribs. For this, use a wok or, rinse and use the same pot that was used for parboiling. Heat some sesame-seed oil on medium-high heat and fry some minced ginger & garlic. Add chopped spring onion bulb to it and continue frying for a minute or two. To this, add some light soy sauce, dark soy sauce, shaoxing cooking wne, rice vinegar, green-chilli sauce & mix well. All these ingredients are essential for the distinct Asian flavour profile, with a hint of Indian spice. Add the parboiled ribs to the wok & gently mix.

Cover & cook on medium-low heat for about 30 minutes until the sauce thickens. Do toss the ribs in between to ensure even coating. Give a quick taste test and adjust if needed. Add dark treacle/ sugar and continue to cook. Once the sauce has thickened enough and coats the ribs perfectly, take the wok off the heat. Garnish the Braised Pork Ribs with thinly sliced spring onion greens and serve!

Indo-Chinese Style Braised Pork Ribs

Jason Alfred Castelino @ www.oneplateplease.com

An easy no fuss Chinese style Pork ribs recipe with a "sweet with a hint of heat" coating

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Accompaniment, Appetizer, Fingerfood

Cuisine Chinese, Indo-Chinese, Sino-Indian

Servings 5 people

Equipment

• 1 Pot
• 1 Wok

Ingredients

  

for Parboiling:

• 1 kg Pork Spareribs (or any other cut of the ribs), (trimmed of excess fat & silver skin and cut into individual portions)
• 1½ cup Water
• 2 piece Star Anise
• 1 inch Cinnamon
• 4 piece Cloves
• 1 tsp Salt

for Braising:

• 1 tbsp Sesame seed oil
• 1 inch Ginger, minced
• 4 cloves Garlic, minced
• 1 piece Spring Onion (bulb & green tops separated)
• 3 tbsp Light Soy Sauce
• 1½ tbsp Dark Soy Sauce
• 2 tbsp Shaoxing Cooking Wine (optional)
• 2 tbsp Rice Vinegar
• 2 tbsp Green Chilli sauce
• 2 tbsp Dark Treacle (substitute with Sugar)

Instructions

 

Parboiling the Ribs:

• In a large enough pot, take the ribs, water, star-anise, cinnamon, cloves & salt. Bring to a boil for about 10 minutes, until the scum begins to float in the water
• Using a ladle, skim out the scum
• Drain the ribs into a colander and rinse thoroughly to get rid of any residual scum

Braising the Ribs:

• Take a Wok (or use the same pot that was used for parboiling) and heat some sesame seed oil on medium-high heat
• Fry the minced ginger & garlic, followed by the chopped spring onion bulb
• Add the light soy sauce, dark soy sauce, shaoxing wine, rice vinegar, green chilli sauce and the parboiled ribs
• Mix well, cover and cook on medium-low heat for about 30 minutes until the sauce thickens (keep tossing the ribs midway through the cooking process, for even coating)
• Check the salt and vinegar and adjust if needed. Add the dark treacle/ sugar and continue cooking
• Once the sauce has thickened enough and coats the ribs perfectly, take the wok off the heat.
• Garnish with thinly sliced spring onion greens & serve with fried rice or noodles. Or enjoy the ribs by themselves, as a starter.

Notes

• Any cut of pork ribs can be used for this recipe
• Dark treacle can be substituted with brown sugar or regular sugar (the colour of the final dish may vary slightly based on the type of sugar used)

Keyword Braised Pork Ribs, Braised Ribs, Pork Ribs

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