Entrée: China – Hong Shao Pai Gu (Braised Spare Ribs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr 45 min

Total 2 hrs

Ingredients

2 lbs / 900 g spare ribs
2 tbsp (30 ml) vegetable oil
1 / 4 cup (60 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) Shaoxing wine (or dry sherry)
2 tbsp (30 g) brown sugar
3 slices ginger
2 cloves garlic, smashed
2 star anise
1 cinnamon stick
1 cup (240 ml) water

Instructions

1. **Prepare the Ribs**: Cut the spare ribs into individual pieces if not already done. In a large pot or wok, heat the vegetable oil over medium-high heat. Add the spare ribs and brown them on all sides.

2. **Add Aromatics and Sauce**: Lower the heat to medium. Add the ginger, garlic, star anise, and cinnamon stick to the pot with the ribs, stirring for about 1 minute until aromatic.

3. **Braise the Ribs**: Add the light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and water to the pot. Stir to combine and bring the mixture to a boil.

4. **Simmer**: Once boiling, reduce the heat to low, cover the pot or wok, and let it simmer for about 1.5 to 2 hours, stirring occasionally. The ribs should become tender, and the sauce will reduce and thicken.

5. **Serve**: Remove the ginger slices, star anise, and cinnamon stick before serving. Transfer the ribs onto a serving dish, spooning the sauce over them. Serve hot with steamed rice or your choice of side dishes. Enjoy your aromatic and savory braised spare ribs!