It takes just one pan and a few Asian pantry staples to cook delicious braised pork spare ribs. The key is in the slow cooking to give the meat time to soak up the flavors in the seasonings, spices and cooking liquid.
This recipe was originally published in December 12, 2006. The photos are new because we just had this dish for lunch today.
The recipe is now in a printer-friendly format too. Back in 2006, Google didn’t have any requirements about how recipes should be formatted. Well, that was over a decade ago. Technology has evolved tremendously and what may have been good in 2006 is, by current web standards, terribly outdated today. An update was necessary.
Apart from the new photos and the formatted recipe, little has changed with the way I cook this dish. I was going to call this dish mix-and-match pork spare ribs but it isn’t very descriptive of the cooking process. Braised (to cook in very little liquid) is a more accurate description. It was inspired by teriyaki but this isn’t a marinate-and-grill dish. The meat is allowed to absorb the flavors during braising. No grilling necessary.
In a nutshell, you just cut the pork spare ribs, brown them in hot cooking oil, add finely chopped garlic, onions and ginger and pour in the seasonings with a couple of cups of bone broth. Simmer the meat and, an hour or so later, you have your delicious braised pork spare ribs.
Note, though, that you may need to add bone broth a few times during the cooking to prevent the liquid from drying out which will result in scorched meat. You will also need to flip the ribs a few times to make sure that every inch gets to cook in the wonderful sweet-salty liquid.
The following recipe is good for four servings.
Easy Braised Pork Spare Ribs
- Cut the pork spare ribs between the bones.
Peel and finely chop the garlic and onion.
- Peel and finely grate the ginger.
Heat the cooking oil in a wok or frying pan. Add the pork spare ribs and cook — in batches, if necessary — until lightly browned.
Add the rest of the ingredients and stir well to blend.
Pour in two cups of bone broth and bring to the boil.
Lower the heat, cover and simmer until the pork is tender.
Depending on the thickness of the meat and the age of the hog it came from, the braising can take anywhere from an hour to two hours.
During the cooking time, as the liquid evaporates, you may need to add more bone broth occasionally to prevent scorching. Half a cup or so each time should be enough.
Taste the sauce occasionally. If the bone broth is under seasoned or unseasoned, you may need to add salt. DO NOT be tempted to add more soy sauce to prevent the dish from turning too dark.
By the time the pork is done, there should only be a little sauce. As the chopped onions become mushy, they will thicken the sauce so there really is no need to add flour or starch.
This is an updated version of the recipe originally published in December 12, 2006.