Chinese Braised Spare Ribs Recipe

Spare ribs: These are the main protein component, providing a rich and meaty flavor.

Soy sauce: Adds a salty and umami flavor to the dish.

Dark soy sauce: Provides a deeper color and richer taste compared to regular soy sauce.

Sugar: Caramelizes to add a touch of sweetness and depth to the flavor.

Water: Used to create the braising liquid that tenderizes the ribs.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Provides a warm and spicy undertone.

Green onions: Adds a fresh and slightly sharp flavor.

When caramelizing the sugar, make sure to keep a close eye on it as it can burn quickly. Stir constantly and wait until it turns a rich amber color before adding the ribs. This step is crucial for developing a deep, complex flavor in the dish.

• spare ribs - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when braised, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• dark soy sauce - Substitute with hoisin sauce: Hoisin sauce provides a rich, slightly sweet flavor that can mimic the depth of dark soy sauce.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor of the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the braising liquid.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• green onions - Substitute with leeks: Leeks provide a mild onion flavor and can be used in similar quantities.

• Allow the spare ribs to cool completely at room temperature before storing. This helps prevent condensation, which can make the ribs soggy.

• Transfer the cooled ribs to an airtight container. If you have a lot of ribs, consider using multiple containers to avoid overcrowding.

• Store the container in the refrigerator if you plan to consume the braised ribs within 3-4 days. This ensures the ribs remain fresh and flavorful.

• For longer storage, place the ribs in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the ribs have been stored and ensures you use them within a safe timeframe.

• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the meat.

• Reheat the ribs in a pot over low heat, adding a splash of water or broth to prevent them from drying out. Stir occasionally to ensure even heating.

• Alternatively, you can reheat the ribs in the microwave. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• If you prefer a crispy texture, you can reheat the ribs in the oven. Preheat the oven to 350°F (175°C), place the ribs on a baking sheet, and cover with foil. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to allow the ribs to crisp up slightly.

• Preheat your oven to 350°F (175°C). Place the spare ribs in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-25 minutes, or until thoroughly warmed.

• For a quicker method, use a microwave. Place the spare ribs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (with a small vent), and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer stovetop reheating, place the spare ribs in a skillet with a splash of water or soy sauce. Cover and heat over medium-low heat, stirring occasionally, until the ribs are heated through, about 10-15 minutes.

• For a more flavorful twist, reheat the spare ribs in a steamer. Place the ribs on a heatproof plate, set the plate in a steamer basket over boiling water, cover, and steam for about 10-15 minutes, or until hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the spare ribs in the basket in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: Used for blanching the ribs and for the braising process.

• Tongs: Handy for handling the ribs while blanching and transferring them.

• Cutting board: Essential for cutting the spare ribs into 2-inch pieces and preparing the garlic, ginger, and green onions.

• Sharp knife: Necessary for cutting the ribs and slicing the ginger and green onions.

• Measuring spoons: Used to measure out the soy sauce, dark soy sauce, and sugar accurately.

• Wooden spoon: Ideal for stirring the sugar as it caramelizes and for mixing the ingredients together.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Colander: Needed for draining the blanched ribs.

• Serving dish: For presenting the finished braised spare ribs.

• Steamer: Optional, but useful if you want to prepare steamed rice to serve with the ribs.

Pre-cut the ribs: Ask your butcher to cut the spare ribs into 2-inch pieces to save prep time.

Use a pressure cooker: Reduce cooking time by using a pressure cooker instead of simmering for 1.5 hours.

Pre-measure ingredients: Measure out the soy sauce, dark soy sauce, sugar, and water before starting to streamline the process.

Prep aromatics in advance: Mince the garlic and slice the ginger ahead of time to speed up cooking.

Batch cook: Double the recipe and freeze half for a quick meal later.