In this video I’m making Braised Chinese Pork Ribs（红烧排骨）, juicy pork spare ribs simmered low and slow in a glossy soy-based sauce with ginger, scallion, and warm spices. We start by blanching the ribs for a clean taste, then melt rock sugar to a deep amber for that classic red-braised color. The result: sweet-savory, a little smoky BBQ flavor from the caramel, and fall-off-the-bone tender.

Most of the work is hands-off. Once the pot is simmering, you just let the ribs cook until the sauce reduces and turns shiny and thick, perfect over rice or noodles for an easy dinner recipe that feels like takeout at home.

Highlights:
• How to caramelize rock sugar for deep color and barbecue style flavor
• Layering aromatics and spices the right way
• Gentle simmer for tender ribs, then reduce to a sticky glaze
• Stovetop or oven finish—both work great

This recipe is great for:
• Chinese food lovers who want an easy, comforting main dish
• Weeknight or weekend dinners with simple steps
• Family-style dinners – serve with rice, noodles, or greens
• Anyone learning classic Chinese braising at home

— Ingredients(2~3 servings)—
Main:
900g(2 lb ) Pork spare ribs

2 stalks Green onion
10g(0.35 oz) Ginger
3 cloves Garlic
100g(3.5 oz) Shallot

1 whole Star anise
1 whole Bay leaf
1 small piece Cinnamon stick
5~8 pieces Sichuan peppercorns

For Blanching:
1 tbsp Shaoxing cooking wine

For Cooking(used during cooking):
1 tbsp oil
1½ tbsp rock sugar
1 tbsp Shaoxing cooking wine

Sauce Seasonings:
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce

½ tsp salt (adjust as needed)

—Timestamps—
00:00 Intro
00:21 Step 1 – Prepare the Pork Ribs
01:38 Step 2 – Prepare the Aromatics: Ginger, Green Onions, Garlic, and Shallots
02:28 Step 3 – Prepare the Spices and Sauce
03:09 Step 4.1 – Cook the Ribs: Caramelize Sugar & Sear
03:41 Step 4.2 – Cook the Ribs: Add Spices, Aromatics & Sauce
04:10 Step 4.3 – Cook the Ribs: Simmer Until Tender
05:05 Step 5 – Finish and Serve

Tips:
1.Soak and massage the ribs first
2.Blanch starting with cold water
3.Caramelize slowly over medium-low heat
4.Don’t over stew the spices — take them out early
5.Add hot water, not cold when simmering

#chinesefood #dinnerrecipes #asianrecipes #porkrecipes

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