Chinese Braised Pork Ribs with Green Beans

• 

  RATINGS

  Not rated yet

• 

  COOK TIME

  Prep 15m • Cook 75m

• 

  VIEWS

  191

1. pork spare ribs, cut into 2-inch pieces

   1.1 lb (about 500 g)

2. fresh green beans, trimmed and cut into 2-inch pieces

   10.5 oz (300 g)

3. vegetable oil

   3 ½ tbsp (50 ml)

4. kosher salt

   1 tsp

5. low-sodium soy sauce

   3 tbsp

   Can’t find it? Try this one.

6. whole star anise

   2 pods

   Can’t find it? Try this one.

7. green onions, cut into 2-inch pieces (white and light green parts only)

   1 medium bunch (about 4 oz / 115 g)

8. fresh ginger, peeled and sliced into ¼-inch thick rounds

   4 slices

9. Shaoxing wine or dry sherry

   3 tbsp

   Can’t find it? Try this one.

10. water or low-sodium chicken broth

    3 cups (720 ml)

1. Step 1:

   Rinse the pork ribs under cold water and pat dry with paper towels. Trim any large excess fat if desired — a little fat helps keep them juicy while braising.

   

2. Step 2:

   Heat oil in a heavy-bottomed Dutch oven or large pot over medium heat. Add ginger slices, green onion whites, and star anise. Cook gently for 1 minute until fragrant — don’t let the ginger brown too much.

   

3. Step 3:

   Add the ribs in a single layer (work in batches if needed). Let them sear undisturbed for 2–3 minutes per side until golden brown. Stir in soy sauce and cook for another 30 seconds to coat.

   

4. Step 4:

   Pour in Shaoxing wine and stir for 30 seconds to deglaze. Add enough water or broth to just cover the ribs. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60 minutes.

   

5. Step 5:

   Stir in the green beans and 1 tsp salt. Return to a gentle simmer, cover, and cook for 20 more minutes until beans are tender but still bright green and ribs are very tender.

   

6. Step 6:

   Uncover and simmer for 3–5 minutes if you’d like a slightly thicker broth. Taste and adjust salt only if needed — soy sauce and broth add plenty of savoriness. Serve hot, straight from the pot.

   

1. Soak ribs in cold water to remove blood for a cleaner, less gamey broth.

2. Let ribs sear undisturbed before flipping for a golden crust.

3. Use only 1–2 star anise; too many make the dish bitter.

4. Uncover at the end to thicken the sauce for better flavor adhesion.

5. Let it rest overnight in the fridge for deeper, more balanced flavor.

Help others discover this dish — share it!