Red Braised Pork Ribs

Hong Shao Paigu (红烧排骨)

Pork spare ribs are braised in a salty, sweet, and umami red sauce full of aromatic notes like star anise and cinnamon creating a symphony of flavor.

While the following Red Braised Pork Ribs could easily be served as a main dish, especially if the amount of ribs in the recipe is doubled, they make for an excellent appetizer to kick-off a meal. The ribs are typically cut quite longer than other rib dishes, resulting in fewer pieces. Nevertheless, each rib is highly satisfying – tender and flavorful.

Red Braised Ribs do not need to be fried and can be simply braised in the Red Colored Syrup. This is a common way Red Braised Dishes are prepared in China to save time. The Red Colored Syrup would be made in the wok and then the ribs added directly to it. However, frying the ribs before adding the syrup has a huge advantage. It concentrates the flavor, adds great texture, and more quickly infuses the flavor of the aromatics. My suggestion is to make a surplus of Red Colored Syrup in advance and store it in an airtight jar. The Red Colored Syrup can then be added to numerous Red Braised Dishes without it having to be made every time.

This recipe includes one of the most expensive ingredients in Chinese cooking – dried tangerine peel. Tangerine peel adds a touch of citrus flavor, and the higher the quality, the more concentrated this flavor becomes – to a certain point. (Sometimes it’s overpriced and almost pointlessly expensive, as even relatively cheap tangerine peels will add almost the same flavor). Dried Tangerine Peel is quite subtle in this dish, and its purpose is only to add a touch of citrus, fruity notes. You can accomplish much the same flavor by simply using two coin-sized pieces of mandarin orange peel. This fruity undertone can be enhanced further with a few dried hawthorn berries.

For more information on Red Braised Dishes, check out the following link: The Ultimate Guide to Red Braised Dishes.

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Serving: 2 - 4 people

Ingredients

500 grams Pork Spare Ribs

Aromatics and Chilies
5 dried Red Chilies
4 slices of dried Sand Ginger
2 Star Anise
2 Bay Leaves
1 3-inch stick of Cassia Bark
1 1-inch block of smashed Ginger
1 piece of dried Tangerine Peel
1 tsp. Green Sichuan Peppercorns

Boiling Ingredients
1 8-inch white stalk of Big Scallion (大葱)
1 4-inch piece of Ginger
3 Tbsp. Shaoxing Rice Wine
1 tsp. Sichuan Peppercorns

2 Tbsp. Red Colored Syrup (糖色)
1 tsp. Dark Soy Sauce
1 tsp. Light Soy Sauce

Seasonings
1 – 2 tsp. Sugar
1/2 – 1 tsp. Salt
1/2 tsp. MSG
1/2 tsp. Chicken Bouillon Powder

Garnish
1/2 tsp. Sesame Seeds

Directions

1.) Cut the Ribs into 4-inch-long pieces and place the cut pieces in a bowl of water. Allow the Ribs to soak for about 20 – 30 minutes while preparing the other ingredients.

2.) Place all of the Aromatics and Chilies (Red Chilies, Sand Ginger, Star Anise, Bay Leaves, Cassia Bark, Ginger, Tangerine Peel, and Green Sichuan Peppercorns) in a bowl and set them aside for later.

3.) Cut the Big Scallion into 4-inch-long pieces and slice the Ginger. Place these in a large pot and fill it half full with water. Add the Shaoxing Rice Wine and Sichuan Pepper followed by the Pork Ribs after their soak. Heat on high until boiling and skim off any scum that rises to the surface of the water.

4.) Once the Ribs are cooked and the surface of the water rather clear of debris, remove the Ribs from the pot, shake off any excess water, and set them aside.

5.) Heat a seasoned wok on medium-high heat and add the Ribs. Stir-fry them for about 1 minute until most of the water has evaporated. Add the Aromatics and stir-fry just a few seconds until fragrant.

6.) Pull the wok away from heat and add the Red Colored Syrup and Dark Soy Sauce. Return the wok to heat, stir-fry for just a few seconds until everything is mixed, and then add about 2 cups of water.

7.) Bring the liquid to a boil, reduce the heat to low, and simmer uncovered for about 30 minutes or until the sauce has reduced by a little over half.

8.) After 30 minutes and with the sauce reduced, remove any large pieces of Aromatics and Chilies and add the Seasonings (Salt, Sugar, MSG, and Chicken Bouillon Powder).

9.) Continue to simmer the Ribs uncovered for 10 – 20 minutes, until the sauce thickly coats every rib. Plate the Red Braised Ribs and Garnish with Sesame Seeds.

(This is usually not a saucy dish and the red braising sauce is normally reduced until almost none remains in the bottom of the wok. Be careful not to burn the sauce and remove the Ribs once thickly coated. The remaining sauce from the wok can be drizzled over the Ribs before they are garnished. This sauce tastes great on rice).

 

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