Sticky Caramelized Pork Ribs
Sticky Caramelized Pork Ribs
Ingredients
For the Ribs
- 1.5 kg pork ribs
For the Caramel
- 4 tablespoons sugar
- 2 tablespoons water
- 1/2 cup water, for dissolving caramel
For Braising and Seasoning
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 2 spring onions
- 1 piece ginger, sliced
- 2 star anise
- 1 cinnamon stick
- as needed water, to cover the ribs
- 1 teaspoon salt, to taste
- 1 teaspoon chicken powder, to taste
- as needed cornstarch slurry
- as needed oil, for stir-frying
Instructions
- 1
Cut the pork ribs into smaller, manageable pieces. Place the cut ribs into a large pot and cover with cold water. Bring the water to a boil over high heat. As the water boils, impurities (scum and foam) will rise to the surface. Carefully remove these impurities with a spoon or skimmer. Once clean, drain the ribs and rinse them thoroughly under cold running water.
⏱️ 10 min
- 2
In a clean saucepan, combine 4 tablespoons of sugar and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to caramelize. Continue cooking until it reaches a deep amber color and you see a light wisp of smoke. Immediately remove the saucepan from the heat and let the residual heat continue cooking for about 3 seconds. Carefully and slowly add 1/2 cup of water to the hot caramel (it will bubble vigorously). Return the saucepan to low heat and stir until the caramel is fully dissolved into a smooth syrup. Set aside.
⏱️ 8 min
- 3
Heat a small amount of oil in a wok or large, heavy-bottomed pan over high heat. Add the cleaned and drained pork ribs and stir-fry them until they are lightly golden brown on all sides. This step helps to develop flavor and texture.
⏱️ 7 min - 4
To the stir-fried ribs, add the sliced ginger, 2 star anise, 1 cinnamon stick, and 1 tablespoon of Shaoxing wine. Stir well to combine. Next, add 2 tablespoons of soy sauce, 1/2 tablespoon of dark soy sauce, the prepared caramel syrup, and the 2 spring onions. Pour in enough water to completely cover the ribs.
⏱️ 5 min
- 5
Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and braise the ribs for 40 minutes. After 40 minutes, uncover, taste the sauce, and adjust seasoning with 1 teaspoon of salt and 1 teaspoon of chicken powder if desired. Stir well, then re-cover the pot and continue to simmer over low heat for an additional 20 minutes, or until the ribs are very tender.
⏱️ 60 min
- 6
Once the ribs are tender, remove the ginger slices, star anise, and cinnamon stick from the pot. If a thicker sauce is desired, add a cornstarch slurry (a mixture of cornstarch and a small amount of cold water) gradually while stirring, until the sauce reaches your preferred consistency. Increase the heat to high and reduce the sauce, stirring constantly, until it becomes glossy, thick, and sticky, coating the ribs beautifully.
⏱️ 10 min
- 7
Serve the sticky caramelized pork ribs immediately with freshly steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Sticky Caramelized Pork Ribs
For the Ribs
- 1.5 kg pork ribs
For the Caramel
- 4 tablespoons sugar
- 2 tablespoons water
- 1/2 cup water, for dissolving caramel
For Braising and Seasoning
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 2 spring onions
- 1 piece ginger, sliced
- 2 star anise
- 1 cinnamon stick
- as needed water, to cover the ribs
- 1 teaspoon salt, to taste
- 1 teaspoon chicken powder, to taste
- as needed cornstarch slurry
- as needed oil, for stir-frying
Instructions
- 1
Cut the pork ribs into smaller, manageable pieces. Place the cut ribs into a large pot and cover with cold water. Bring the water to a boil over high heat. As the water boils, impurities (scum and foam) will rise to the surface. Carefully remove these impurities with a spoon or skimmer. Once clean, drain the ribs and rinse them thoroughly under cold running water.
⏱️ 10 min - 2
In a clean saucepan, combine 4 tablespoons of sugar and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to caramelize. Continue cooking until it reaches a deep amber color and you see a light wisp of smoke. Immediately remove the saucepan from the heat and let the residual heat continue cooking for about 3 seconds. Carefully and slowly add 1/2 cup of water to the hot caramel (it will bubble vigorously). Return the saucepan to low heat and stir until the caramel is fully dissolved into a smooth syrup. Set aside.
⏱️ 8 min - 3
Heat a small amount of oil in a wok or large, heavy-bottomed pan over high heat. Add the cleaned and drained pork ribs and stir-fry them until they are lightly golden brown on all sides. This step helps to develop flavor and texture.
⏱️ 7 min - 4
To the stir-fried ribs, add the sliced ginger, 2 star anise, 1 cinnamon stick, and 1 tablespoon of Shaoxing wine. Stir well to combine. Next, add 2 tablespoons of soy sauce, 1/2 tablespoon of dark soy sauce, the prepared caramel syrup, and the 2 spring onions. Pour in enough water to completely cover the ribs.
⏱️ 5 min - 5
Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and braise the ribs for 40 minutes. After 40 minutes, uncover, taste the sauce, and adjust seasoning with 1 teaspoon of salt and 1 teaspoon of chicken powder if desired. Stir well, then re-cover the pot and continue to simmer over low heat for an additional 20 minutes, or until the ribs are very tender.
⏱️ 60 min - 6
Once the ribs are tender, remove the ginger slices, star anise, and cinnamon stick from the pot. If a thicker sauce is desired, add a cornstarch slurry (a mixture of cornstarch and a small amount of cold water) gradually while stirring, until the sauce reaches your preferred consistency. Increase the heat to high and reduce the sauce, stirring constantly, until it becomes glossy, thick, and sticky, coating the ribs beautifully.
⏱️ 10 min - 7
Serve the sticky caramelized pork ribs immediately with freshly steamed rice.