Saturday, April 13, 2013

Braised Honey Pork Ribs


Braised Pork Ribs01

The taste of this braised pork rib dish is quite like the baked one from Chinese BBQ shops. The recipe yields for a secret ingredient though. Does it sound good for those who crave for baked pork ribs but don’t have an oven available for whatever reason? This dish is very easy to make. Simply put all the ingredients in a deep pot or a slow cooker. Then you’ll enjoy succulent and juicy rib meat nearly fallen off the bones after a few hours of simmering. The meat is coated with wonderfully tasty sauce. It goes really well with steamed rice.

Braised Honey Pork Ribs (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 3 hours
Yield: 3 to 4 serves

Ingredients:
  • 780 gm American ribs
  • salt, to taste
  • pepper, to taste
  • 2 tsp grated ginger root
  • 2 cloves minced garlic
Sauce:
  • 3 Tbsp hoisin sauce (海鮮醬)
  • 2 Tbsp light soy sauce
  • 2 Tbsp mirin
  • 2 strips orange rind, each 2cm x 3cm
  • 1½ Tbsp honey
  • 2 tsp sesame oil
  • 1 tsp Tabasco sauce, optional
  • 1½ cup water
How To Make Braised Pork Ribs

Method:
  1. Cut the pork ribs into pieces. Blanch in boiling water to remove blood and any impurities, for about 3 minutes. Drain well. Wipe dry with kitchen papers. Season with salt and pepper. Set aside.
  2. Heat oil in a frying pan. Cook the ribs over high-medium heat until lightly brown. Push ribs to the sides of the pan. Add some oil. Saute the ginger and garlic until aromatic. Stir to combine with the ribs well. Transfer into a deep pot or a slow cooker.
  3. Pour sauce over the ribs. Place a piece of baking paper on top and cover with a pot lib. Bring it to a boil. Reduce heat to low, and simmer for about 3 hours, or until the ribs are softened, sauce reduced to 1/5 and thickened. Along the way of cooking, occasionally stir the ribs to get them heated evenly. Serve hot with sauce.
Braised Pork Ribs02

Notes:
  • To place a piece of baking paper on top of the ribs while cooking, it helps to keep the surface of ribs moist and glossy.
  • The secret ingredient to make this tasty dish is Lee Kum Kee’s hoisin sauce and honey.
  • Mirin is a Japanese condiment, available at supermarkets.
  • To get the best results, use heavy based pot or a slow cooker if you have.
  • As the power of every stove and the material of every cooking utensil is very different, the amount of water used will be different too. Top up with some boiling water along the way of cooking if needed.

20 comments :

  1. Thanks for the translation. The ribs looks very yummy. I'm very hungry now.

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  2. Just looking at the picture makes my mouth water.

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  3. Yum! Thanks for the recipe, will give it a try soon!

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  4. Just tried this tonight and it turned out great! I didn't have an orange around the house so I skipped it. Also, not sure what American ribs are so I just used baby back ribs. I shortened the cooking time by using a pressure cooker. Everything turned out great. This one is a keeper! Thanks!

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  5. I love your blog and I have been following it for awhile! I have tried a few of you recipes and I love them all! Will definitely try out this pork recipe this weekend!

    Afternoon Tea Time

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  6. I'll make this in a slow cooker....thanks for sharing this recipe!

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  7. hello where can i get your cookbook in australia?

    ReplyDelete
    Replies
    1. Thanks for your interest in my cookbook.
      Please check this post out and you'd get the links below to order your copy.

      Delete
  8. I made it today and it's so delicious. Thanks for sharing such a wonderful recipe.

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    Replies
    1. Thank you for trying my recipe. Glad that you like it. :)

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  9. What are "American" ribs? Baby back ribs or spare ribs? They kind of look like baby back ribs, but I'm not sure. Or does it matter?

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    Replies
    1. They are spare ribs. We call them American ribs here.
      It doesn't matter what kind of ribs you use. It'll work too.

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  10. Is there any substitute for mirin? Shockingly, I can't find it anywhere around here (Tacoma, WA) even though I know it's a popular ingredient. All I can find is rice wine vinegar, which I know isn't the same thing.

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    Replies
    1. Sorry, can't think of anything else to substitute for mirin.
      You might simply skip it if you can't any.

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  11. I also found the taste to be a bit too sweet - should I cut down on the honey or hoisin sauce next time? Thanks

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    1. Sure, you can adjust the amount of honey or hoisin sauce.

      The dish is sweet, yet it shouldn't be too sweet at all.
      And there should be plenty of sauce left. If the water dries up, the sauce will become too concentrated and too sweet. You might've known that the power of every stove is very different.
      Taste yourself towards the end of cooking. If you find the sauce is too salty or too sweet, you might top up with some boiling water to dilute it.



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  12. Where can I get a copy of your cookbook in Toronto?

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    Replies
    1. You might like to order it online. Here's a post with detailed info.
      Thanks for your interest in my cookbook. :)

      Delete
  13. Can I use pressure cooker on this recipe?

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    Replies
    1. Sure, why not?
      As for the cooking time, please refer to the instructions of your manufacturer's manual to make this dish.

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