Chinese Braised Pork Ribs Recipe 红烧排骨 Red Braised Spare Ribs Pork Recipe
In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, which then may be fried, steamed, or braised.
Ingredients
pork ribs
green onion
ginger
star anise, myrcia and cinnamon
rock candy
light soy sauce
dark soy sauce
salt
#spareribs #porkribsrecipe #braisedpork
This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
The most common question I get is either What's your favorite food or What's your favorite thing to cook - the answer to both of those questions is BEEF SHORT RIBS! Checkout the video to find out why. Meet me in the kitchen and let's #makeithappen
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Shopping List:
2-3 lbs Beef Short Ribs (Bone in or Boneless - boneless ribs will cook faster)
2 cups red wine (cabernet or merlot)
2 cups beef broth
1 tbsp beef base
1-2 tbsps dijon mustard
2 tbsps tomato paste
2-3 carrots
2-3 stalks of celery
1-2 onions
2 bay leaves
rosemary and thyme
1 tbsp worcestershire sauce
1 tbsp low sodium soy sauce
salt, pepper, garlic, onion powder
Slurry: 2-3 tbsps corn starch + 1/4 cup cold water
Directions:
Begin by salting your short ribs 2-24 hours prior to cooking (preferably overnight). Heat your skillet over high head and add 1 tbsp avocado oil. Sear short ribs in batches until golden brown on all sides. Once all short ribs are seared, remove them and set aside. Reduce heat and add the celery, carrots, and onion. Sweat the veggies for 3-5 minutes and season with salt, pepper, garlic, onion powder. Add tomato paste and dijon mustard and mix to combine. Deglaze with red wine and bring to a boil for 2-3 minutes. Add short ribs to your pressure cooker or instant pot. Add the veggies and wine from the skillet to the pressure cooker along with 2 cups of beef broth. Season again and add worcestershire and soy sauce. Add fresh herbs and set for high pressure 55 minutes. (If using the oven, cover in a baking dish or dutch oven and bake at 325 for 3.5 hours or until fork tender.
The Best Braised Short Ribs | SAM THE COOKING GUY 4K
Get ready for the best dinner ever with this recipe for braised beef short ribs & cauliflower mash.
**NOTE: at 3.57 I say 'chicken broth' instead of 'beef broth'. Sorry about that!
00:00 Intro
1:06 Seasoning
1:29 Searing
3:05 Softening vegetables
3:34 Making the sauce
4:20 Combining
5:07 Baking
6:29 Making mashed cauliflower
10:37 Plating
11:39 First Bite
12:42 Champagne information
14:19 Making a drink
15:03 Outro
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Super Easy Braised Pork Ribs in Oyster Sauce Recipe 蚝油焖排骨 Chinese Pork Recipe
If you are new to Chinese family-style cooking, the most basic ingredient you need to get is a good bottle of oyster sauce. Oyster sauce adds a savoury flavour to dishes, making it an ideal choice for enhancing the flavours of meat and vegetables.
I love Braised Pork Ribs in Oyster Sauce. The sauce adds umami kick to the ribs. Ooh lala! You must try it!
Refer to the ingredient list below or go to our website at for your easy reference.
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Ingredients:
Serves 4
400g prime ribs
1 bulb of garlic - remove skin but keep every clove as a whole
2 tablespoons of Shaoxing cooking wine aka Chinese cooking wine
2 teaspoons of sugar
3 slices of ginger
1 teaspoon of sesame oil
1 tablespoon of dark soya sauce
2 tablespoons of oyster sauce
1 tablespoon of light soya sauce (Roland added 2 tablespoons which I thought was quite salty)
2 cups of water
Glazed braised short ribs
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***RECIPE, SERVES 4***
4 lb (2 kg) beef short ribs (about 10 — at least two meaty ones per person)
1 red onion
2-3 carrots
1-2 celery stalks
1 tbsp (15 ml) tomato paste
1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar)
1 star anise (a lot of people don't like this flavor — use with caution, or use another spice)
1 tsp coriander seeds
oil
salt
pepper
vinegar
2-3 big potatoes for mash
milk
fresh rosemary
frozen peas
butter
Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you're doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it'll happen in a minute), deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they're as soft as you want them. I like them very soft, so I cook them for 8 hours.
Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge — you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don't want to eat. If you're chilling your braising liquid, cover the meat and throw it in the fridge.
After you've de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze — about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own). Reduce the heat to warm and carefully toss the meat in the glaze — don't break the pieces up — then cover and let the meat re-heat. It can hold like that for hours — if the glaze dries out, just mix in some water.
While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat.
Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef.
Easy to make Braised BBQ Pork Ribs | No Bake- No Grill BBQ Pork Ribs