Shanghai Red Braised Spare Ribs
Tender pork ribs braised in a glossy soy-based sauce with star anise and rock sugar, finished with a sticky-sweet glaze. A classic one-pot Chinese comfort dish ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb pork spare ribs
- ½ cup soy sauce
- 3 tablespoons rock sugar
- 3 whole star anise pods
- 4 slices (about 2 inches long) ginger, sliced
- 1.5 cups water
Instructions
- 1
Pat the spare ribs dry with paper towels, rubbing gently across the meat and bones to remove any surface moisture so they brown well.
- 2
Cut the spare rib rack between each bone to separate them into individual ribs, using a sharp knife and cutting straight down through the bone.
- 3
Heat 2 tablespoons of neutral oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 4
Add the ribs in a single layer to the hot oil and leave them undisturbed for 3 minutes until the bottom side turns dark golden brown.
- 5
Turn the ribs over and cook the other side undisturbed for another 3 minutes until dark golden brown, then remove them to a clean plate.
- 6
Pour the 1.5 cups water into the same pot and use a wooden spoon to scrape the stuck-on brown bits from the bottom, breaking them apart as you scrape.
- 7
Add the 0.5 cup soy sauce, 3 tablespoons rock sugar, 3 star anise pods, and ginger slices to the pot and stir until the sugar dissolves, about 30 seconds.
- 8
Return all the browned ribs to the pot, nestling them into the liquid so they are mostly submerged, then cover with a lid.
- 9
Reduce the heat to medium-low and simmer covered for 25 minutes until the ribs are very tender when pierced with a fork and the liquid has reduced by half.
- 10
Remove the lid, increase the heat to medium-high, and cook uncovered for 5 minutes, stirring gently once every minute, until the liquid becomes syrupy and coats the ribs.
- 11
Taste the braising liquid and adjust with a pinch of salt if needed, then transfer the ribs to a serving bowl and pour the glossy sauce over them.
Tools you’ll need
- large pot with lid (5-quart minimum)
- paper towels
- cutting board
- sharp knife
- wooden spoon
- clean plate
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