Braised Pork Ribs

Braised Pork Ribs

I crave barbeque ribs once in a while, but my very first attempt years ago involved too much work (boil, drain, grill covered, turn, grill and baste, etc.) and since I’m not good with the grill, I turned half of it into ashes. 

Braised pork ribs with turmeric rice and steamed edamame

Fast forward to my birthday two months ago…my awesome coworkers put together a delectable potluck lunch that included two (2!) kinds of home cooked pork ribs! One was grilled, one was braised. Both were so delicious and the best part is they are willing to share the recipes if you ask!

I’m all for easy recipes and yes, after the grilling-the-ribs-to-ashes once, I think braising is the way to go. 

I modified the recipe as I do not have the Lee Kum Kee Brown Braising Sauce needed in the original recipe. 

Try it and let me know how it turns out! 

You’ll need:

1 package (about 3 pounds) pork rib, separate the ribs into individual pieces

1 onion, chopped

2/3 cup soy sauce

1/2 cup brown sugar,  packed 

1 cup water, more if needed

1/2 cup shao xing wine

1 tablespoon worcestershire sauce

5 pcs star anise

1 inch piece of ginger, smashed

green onions, for serving

Place everything except the green onions in a heavy bottomed dutch oven, set the flame to medium, and simmer until sauce is thickened and meat is cooked, about an hour. If necessary, add more water to prevent sauce from burning (since it has sugar). 

It’s that easy!

Sprinkle with green onions. Serve right away with rice or any sides you want! 

My coworkers…and my brother up front!
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