This recipe delivers tender, fall-off-the-bone ribs with a rich, savory, and slightly sweet glaze.
Ingredients
The Meat:
- 1 kg Pork or Beef spare ribs (cut into small, bite-sized pieces).
- 1 tbsp Cooking oil.
The Aromatics:
- 3-4 slices Fresh ginger.
- 3 cloves Garlic, smashed.
- 2 Green onions (whites for cooking, greens for garnish).
- 2 Star anise (optional, for deep flavor).
The Sauce:
- 2 tbsp Light soy sauce (for saltiness).
- 1 tbsp Dark soy sauce (for that deep mahogany color).
- 1 tbsp Oyster sauce.
- 1 tbsp Rice vinegar or Apple cider vinegar.
- 1 tbsp Honey or Brown sugar.
- 1/2 cup Water or beef broth.
Instructions
- Blanch the Ribs: Place the ribs in a pot of cold water. Bring to a boil for 3–5 minutes to remove impurities. Drain and rinse the ribs under cold water. Pat them dry.
- Sear the Ribs: Heat oil in a large pan or wok over medium-high heat. Add the ribs and fry until they are golden brown on all sides.
- Add Aromatics: Add the ginger, garlic, star anise, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
- Glaze & Simmer: Pour in the soy sauces, oyster sauce, vinegar, and sugar. Stir well to coat every piece of meat. Add the water/broth and bring to a gentle boil.
- Slow Cook: Lower the heat, cover the pan, and simmer for 45–60 minutes. Stir occasionally. If the sauce dries out too fast, add a splash more water.
- Thicken the Sauce: Once the meat is tender, remove the lid and turn the heat to high. Toss the ribs constantly until the sauce thickens into a sticky glaze that coats the ribs perfectly.
Serving Suggestions
- Garnish: Sprinkle with toasted sesame seeds and thinly sliced green onions (as seen in the edited photo).
- Side: Serve hot over steamed jasmine rice or with a side of stir-fried bok choy.
Enjoy your meal!
