Caramelized Pork Spare Ribs will get you tender pork ribs with glossy, sweet dark sauce, which is so yummy spooned over rice.
Servings: 3
Calleigh
Author: Calleigh
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Ingredients:
1poundspare ribs(cut into 1 to 1.5-inch sections)
1star anise
3ginger slices
4scallions
For the Sauce:
2tablespooncooking oil
2tablespoonrock sugar(mashed rock sugar)
2tablespoonlight soy sauce
2tablespooncooking wine
3tablespoonblack vinegar
1cupwarm water
Garnish:
1tablespoonWhite sesame seeds
2tablespoonSpring onion
Watch the Video:
Instructions:
Cut ribs into 1 inch to 1.5-inch sections. Place in boiling water. Bring to a boil and blanch for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain completely.
Add 2 tablespoon cooking oil and add the rock sugar in a wok (or brown sugar) evenly over low heat, don't stir the sugar; just shake it occasionally.
Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs.
Drizzle with light soy sauce, cooking wine, and black vinegar. Toss to make sure the ribs are well coated. Continue to cook for 1 minute.
Add just enough warm water to cover the pork ribs and bring to a boil. Once boiling, add the ginger, green onion, and star anise.
Cover and let it simmer for 20-25 minutes over low heat until the pork is tender. Stir once or twice in the process. Take the ginger, green onion, and star anise out in the later stage.
Uncover and cook in medium heat to reduce the sauce until it thickens and becomes sticky enough to coat the pork.
Add sesame seeds and garnish with chopped spring onions. Serve over jasmine rice.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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