Braised Spare Ribs is one of the popular choices you have in a Chinese restaurant. Other good choices would be Sweet and Sour Pork and Beef Broccoli.
If you’re a Braised Spare Ribs person, then this recipe is for you! You’ll be learning how they actually make these in restaurants and you’ll be off to doing it right at home. Talk about serving restaurant level dishes to your family!
Learn about the secret ingredients that make up a flavorful Braised Spare Ribs here:
INGREDIENTS:
- 1 rack pork (or beef) spare ribs (about 3 lbs)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (rice wine)
- 1 tbsp vinegar
- 3 tbsp brown sugar
- 2 cloves garlic
- 1 tbsp instant dashi (or chicken boullion or chicken cubes)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp oil
- green onion, for garnish
HOW TO COOK:
- To start, separate each rib for easier cooking using a sharp knife
- Bring a large pot of water to a boil.
- Add the ribs and cook briefly for 3 to 4 minutes to help remove excess fat and blood from the meat.
- Drain the ribs in the sink.
- In a wide skillet, heat 2 tbsp of oil over medium high heat.
- Once the oil is hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
- While the ribs are browning, prepare the sauce.
- Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. (The water will cook down, so it doesn’t have to be exact).
- Once the ribs have browned, add them to the sauce mixture.
- Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
- Once the water gets low you need to watch it carefully to avoid burning!
- Serve and enjoy!
IMAGE: omnivorescookbook.com
