Braised Pork Ribs with Potatoes Recipe (红烧排骨配土豆)

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  COOK TIME

  Prep 15m • Cook 45m

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  VIEWS

  231

1. Pork spare ribs (cut into single rib pieces)

   300 g (≈10.5 oz)

2. Yukon Gold or russet potatoes (peeled, cut into 3 cm chunks)

   3 medium (≈450 g / 1 lb)

3. Neutral oil

   1 tbsp

4. Light brown sugar (or regular white sugar)

   20 g (≈1½ tbsp)

   Can’t find it? Try this one.

5. Star anise

   2 whole pods

   Can’t find it? Try this one.

6. Bay leaves

   2 leaves

7. Cinnamon stick

   1 piece, about 5 cm long

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8. Dried red chilies

   2 whole, optional, for mild heat

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9. Garlic

   3 cloves, smashed

10. Ginger

    3 slices (each ≈2 mm thick)

11. Scallions

    2 stalks (white and green parts separated)

12. Cooking wine (e.g., dry sherry or Chinese rice wine)

    1 tbsp

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13. Light soy sauce

    2 tbsp

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14. Dark soy sauce (for color; substitute with 1 extra tbsp light soy + ½ tsp molasses if unavailable)

    2 tbsp

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15. Oyster sauce

    2 tbsp

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16. Salt

    ½ tsp

17. Water

    400 ml (≈1¾ cups), enough to just cover ribs

1. Step 1: Blanch the ribs to clean off impurities and odor

   Soak the ribs in cold water for 10–15 minutes if you have time. Then add to a pot with cold water, a few ginger slices, white parts of scallion, and a splash of cooking wine. Bring to a boil, simmer 2–3 minutes until foam rises, then drain. Rinse under warm water—not cold—to keep the meat tender.

   

2. Step 2: Melt sugar slowly into a light amber caramel

   Add a small amount of oil and the sugar to a heavy pot. Keep the heat at medium-low. The sugar will clump at first—just keep stirring gently. Once it melts into a light amber liquid with small bubbles, it’s ready. Don’t walk away; it goes from perfect to burnt in seconds.

   

3. Step 3: Add ribs right away to coat in caramel

   As soon as the caramel reaches the right color, add the ribs immediately. Stir quickly to coat them evenly. You’ll hear a sizzle—that’s fine. Sear for 2–3 minutes until the ribs look glossy and lightly browned.

   

4. Step 4: Toss in spices and aromatics

   Add star anise, cinnamon stick, bay leaves, dried chilies (if using), smashed garlic, ginger slices, and scallions. Stir over low heat for about 1 minute—just until fragrant. Don’t overdo it; the spices can turn bitter.

   

5. Step 5: Deglaze with soy sauces and oyster sauce

   Pour in light soy sauce, dark soy sauce, and oyster sauce around the edge of the hot pot—the sizzle helps deepen the flavor. Stir briefly to combine.

   

6. Step 6: Add hot water and simmer gently

   Add hot or warm water just enough to cover the ribs. Bring to a boil, then reduce to the lowest simmer. Cover and cook for 25 minutes. Skim off excess fat if you like a cleaner sauce.

   

7. Step 7: Add potatoes now—they’ll hold their shape

   After 25 minutes, add the potato chunks and gently press them into the liquid. Cover and simmer another 15 minutes, or until a fork slides in easily. Stir gently to avoid breaking the potatoes.

   

8. Step 8: Remove whole spices and serve

   Before serving, fish out the whole spices—they’re for flavor only, not meant to eat. Serve the ribs and potatoes with plenty of sauce over steamed rice.

   

1. Ribs tip: Ask your butcher for “pork spare ribs cut into single bones” — it’s common in Western markets.

2. No dark soy? Mix 1 tbsp light soy + ½ tsp molasses or maple syrup for color and depth.

3. Spice level: 2 dried chilies add subtle warmth—not heat. Omit if you prefer zero spice.

4. Best served fresh: The sauce thickens as it cools. Reheat gently with a splash of water.

5. Gluten-free? Use tamari instead of soy sauce and gluten-free oyster sauce (or omit).

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