Braised Pork Ribs

I love braising as it is a healthy cooking method that also retained the moist and natural flavor of the food.

For dinner tonight, I adapted the recipe adapted from Omnivore’s Cookbook. Using her Mom’s Best Braised Pork Spare Ribs recipe, I adapted some of the ingredients only because I do not have some of the ingredients readily at home.

This dish is very easy to prepare and is very flavorful. And in accordance to all my previous post, a happy mother is when my little fussy eater enjoyed what I had prepared with no left-overs. So, there you go, my adapted recipe below :


  • 1kg pork spare ribs, trimmed and cut into small pieces
  • 1 thumb ginger, sliced
  • 2 star anise
  • 1 teaspoon of 5 spice powder
  • 1/4 cup Chinese Shaoxing Wine
  • 3 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 20g crystal sugar / rock sugar
  • 2 pieces of red fermented bean curd
  • 1 tablespoon salt


  1. Boil pork ribs in water for 3 minutes. Skim the foam off the top
  2. With the boiled water with the ribs, add ginger, cooking wine, star anise and 5 spices powder
  3. Bring to boil and then turn to low heat. Cover the wok and simmer for 40 minutes while stirring occasionally
  4. Add the light soy sauce, dark soy sauce, red fermented bean curd, sugar and salt
  5. Simmer for another 40 minutes until pork turns tender. Taste the sauce and adjust the sauce saltiness accordingly
  6. Towards the end of the simmering, stir frequently to ensure that the pork is coated well with the sauce
  7. Reduce the sauce if it is too thin although the thickness of the sauce would depend on your preference
  8. Serve hot with rice

Note : Cooked dish can be stored in airtight contained in the fridge up to a week or freezer up to a month. Thaw before heating them up

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