红烧姜汁排骨 — Red-Braised Ginger Pork Ribs

Very gingery and yummy.

ingredients

• 2–3 lbs pork spare ribs, cut into 2-inch pieces
• 1 large knob fresh ginger, sliced into thick coins + smashed
• 2 tbsp neutral oil (peanut, canola, sunflower)
• 2 tbsp rock sugar (黄冰糖 or 红糖)
• Honey
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine (optional)
• 1–2 star anise pods, whole
• hot water or stock, enough to partially cover ribs
• 2–3 scallions, chopped for garnish
• salt, to taste

instructions

1. blanch ribs: cover ribs with cold water in a pot, bring to a boil. simmer 2–3 minutes until scum rises. drain and rinse ribs. clean pot.
2. caramelize sugar: heat oil in pot over medium-low. add the sugar rocks, add the honey, stir constantly until it melts and turns deep amber/mahogany.
3. aromatics: add smashed ginger slices and whole star anise. stir a few seconds until fragrant.
4. coat ribs: add blanched ribs, stir-fry until they’re evenly coated in caramel and lightly browned.
5. deglaze: splash Shaoxing wine. add light soy + dark soy, toss to coat.
6. braise: add hot water/stock to cover ribs halfway. bring to boil, then reduce to low, cover, and simmer 40 minutes.
7. reduce: uncover, raise heat to medium, and cook another 5–10 minutes until liquid reduces to a glossy sauce that clings to ribs. adjust salt if needed.
8. serve: garnish with scallions.