Easy Chinese Style Soy Sauce Braised Pork Ribs Recipe

There’s something incredibly nostalgic about the aroma of soy sauce and spices slowly filling your kitchen as these tender pork ribs simmer away—it’s like a warm embrace from my childhood, and I’m here for it! Let’s dive into this culinary adventure of making perfectly sticky, savory ribs that’ll impress even your toughest food critic.

I love how the combination of light and dark soy sauce infuses these tender pork ribs with a rich, savory depth. The aromatics like garlic and ginger, combined with star anise and cinnamon, elevate the flavor while Shaoxing wine adds a subtle note of sophistication.

A sprinkle of green onions provides a fresh finish.

Easy Chinese Style Soy Sauce Braised Pork Ribs Recipe Ingredients

• Pork Ribs: Provide high-quality protein and essential vitamins; deliciously tender when braised.
• Garlic: Adds aromatic depth with potential health benefits, including immune support.
• Ginger: Offers a warm, peppery flavor with anti-inflammatory properties.
• Light Soy Sauce: Adds mild saltiness and umami, perfect for seasoning.
• Dark Soy Sauce: Provides deeper color and richer umami flavor.
• Oyster Sauce: Contributes a sweet and savory element, enhancing dish complexity.
• Sugar: Balances flavors with sweetness, essential for caramelization.
• Star Anise: Imparts a subtle liquorice taste, elevating the dish’s aroma.
• Cinnamon Stick: Adds warmth and earthy notes, creating a fragrant blend.

Easy Chinese Style Soy Sauce Braised Pork Ribs Recipe Ingredient Quantities

Sure, here are the ingredients for the recipe:

• 2 pounds pork ribs, cut into individual pieces
• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon sugar
• 1 star anise
• 1 cinnamon stick
• 3 cups water
• 2 green onions, chopped, for garnish
• Sesame seeds, for garnish (optional)

How to Make this Easy Chinese Style Soy Sauce Braised Pork Ribs Recipe

1. Heat the cooking oil in a large pot over medium-high heat. Add the pork ribs and sear until browned on all sides, about 5-7 minutes.

2. Remove the ribs and set aside. In the same pot, add the minced garlic and sliced ginger, stirring until fragrant, about 1 minute.

3. Return the ribs to the pot, then add the light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine. Stir well to coat the ribs with the sauces.

4. Add the sugar, star anise, and cinnamon stick to the pot, stirring to combine with the other ingredients.

5. Pour in the water, ensuring the ribs are submerged. Bring the mixture to a boil.

6. Once boiling, reduce the heat to low, cover the pot, and simmer for
1.5 to 2 hours, stirring occasionally, until the ribs are tender and the sauce has thickened.

7. Taste and adjust seasoning if necessary, adding more soy sauce or sugar to balance the flavor.

8. Once the ribs are tender, remove the lid and increase the heat to medium-high. Let the sauce reduce until it clings to the ribs, about 10-15 minutes.

9. Transfer the ribs to a serving dish and garnish with chopped green onions.

10. Sprinkle with sesame seeds if desired and serve hot. Enjoy your soy sauce braised pork ribs!

Easy Chinese Style Soy Sauce Braised Pork Ribs Recipe Equipment Needed

1. Large pot with lid
2. Stove
3. Measuring spoons
4. Mixing spoon or spatula
5. Tongs
6. Knife
7. Cutting board
8. Small bowl (for setting aside ingredients)
9. Serving dish

FAQ

• Can I use baby back ribs instead of regular pork ribs?
  Yes, baby back ribs can be used as they are tender and flavorful, though you may need to adjust the cooking time since they are usually smaller.
• Is there an alternative to Shaoxing wine?
  Dry sherry or mirin can be used as substitutes for Shaoxing wine in this recipe.
• Can I make this dish in a slow cooker?
  Yes, after searing the ribs and preparing the sauce, you can transfer everything to a slow cooker and cook on low for 6-8 hours until tender.
• What is the difference between light and dark soy sauce?
  Light soy sauce is typically saltier and used for seasoning, while dark soy sauce has a thicker consistency and adds color and sweetness.
• How can I make this dish spicier?
  You can add dried chili flakes or fresh chopped chili to the braising sauce to introduce heat to the dish.
• Can I store leftovers?
  Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
• What side dishes pair well with this recipe?
  This dish pairs well with steamed rice, stir-fried vegetables, or a simple cucumber salad to complement the rich flavors.

Easy Chinese Style Soy Sauce Braised Pork Ribs Recipe Substitutions and Variations

• 2 tablespoons cooking oil: Substitute with vegetable oil, canola oil, or peanut oil.
• 4 cloves garlic, minced: Substitute with 1 teaspoon garlic powder or 4 cloves roasted garlic for a milder flavor.
• 1-inch piece of ginger, sliced: Substitute with 1 teaspoon ground ginger or 1 tablespoon ginger paste.
• 2 tablespoons Shaoxing wine: Substitute with dry sherry or mirin (reduce sugar in recipe if using mirin).
• 1 tablespoon oyster sauce: Substitute with hoisin sauce for a slightly sweeter and less briny flavor, or use soy sauce with a pinch of sugar.

Pro Tips

1. Marinate for Extra Flavor Before searing the ribs, consider marinating them for about 30 minutes to 1 hour with a mixture of soy sauce, ginger, and garlic. This will enhance the depth of flavor in the final dish.

2. Deglaze the Pot After searing the ribs and before adding the garlic and ginger, deglaze the pot with a splash of water or Shaoxing wine. Scrape up all the browned bits stuck to the bottom of the pot for extra flavor in your sauce.

3. Sear in Batches To ensure the ribs brown properly, sear them in batches to avoid overcrowding the pot. This will ensure even browning and better texture.

4. Thicken the Sauce If you prefer a thicker sauce, create a slurry with cornstarch and water (1 tablespoon of cornstarch mixed with 1 tablespoon of water) and stir it into the sauce in the last 5 minutes of cooking, while letting it boil.

5. Let Rest Before Serving After cooking, let the ribs rest, covered, for about 10 minutes before serving. This will allow the flavors to meld further and the meat to relax, making it more tender.