These Chinese red braised ribs are sweet, sticky, tangy, and defiantly a flavor party in your mouth! This is the perfect recipe to make for a party or a yummy weekend dinner!
This recipe takes a little love and effort in the beginning, but it definitely worth the time and come together in about 2 hours. Most of the 2 hours is letting the ribs sit so that they get soft and juicy!
Here are some other delicious Chinese recipes!
- Chinese meat pie
- Wonton Soup
- Crispy Rice Paper Dumplings
- Pork Bao Zi
- Vegan Spring Rolls with a Peanut Dipping Sauce
Key ingredients for these Chinese red braised ribs:
- Baby back ribs
- I used baby back ribs for this recipe, but short ribs or regular ribs will also work! You can also use pork belly as well!
- Szechuan peppercorn
- These add another depth of flavor than traditional black peppercorns. If you cannot find these then black peppercorns will work great!
- Ginger, Garlic, Green onion
- Are we surprised here? These three ingredients are essential in Chinese cooking. They are essential for sauces, stir fry’s, dumplings, and more!
- Bay leaves
- Bay leaves add a noice sweet, floral flavor to these ribs. This helps lighten up the sauce!
- Star anise
- Star anise is yet another flavor addition that is traditional to Chinese cooking. It has a licorice after taste, but it is great for flavoring meat.
- Cinnamon stick
- This adds a hint of spicy flavor, although it is not spicy! It helps bring all the flavors together!
- Soy sauce
- Most of the flavor comes from soy sauce! I love the umami and salty flavor it brings.
- Sugar or sweetener
- This is a key ingredient that people often miss! This helps the sauce become glossy and adds the perfect amount of sweetness to a savory dish.
- Shaoxing wine
- Shaoxing wine is super common in Chinese cooking. It adds another level of flavor and complexity to any dish, especially when marinating meat.
Red Braised Ribs
- 2 lbs baby back ribs 8-10 ribs
- 6 cups water
- Ginger peel from a 2 in long piece.
- ½ tsp Szechuan peppercorns or black peppercorns
- 2 tbsp olive oil
- 2 bay leaves
- 5 star anise
- ½ tsp Szechuan peppercorns
- 2 stalks green onion
- 5 cloves garlic
- 5 thick slices of ginger
- 1 inch cinnamon stick
- ¼ cup soy sauce
- 1 tbsp sugar or sweetener
- 1 tbsp shaoxing wine or chicken stock
- 2 tsp salt
- 2 cups water or enough to cover the ribs
- Start by boiling 6 cups of water with ginger peel, Szechuan peppercorns, and garlic powder.
- In the mean time, slice the baby back ribs into individual rib pieces.
- Once the water is boiling, place the ribs in and cook for 8-10 minutes.
- Now in a large frying pan with enough wall on the side to cove all the ribs with liquid. Add the olive oil and make sure it gets hot. The place the ribs down and fry each side until golden brown. This take about 4-5 minutes per side.
- Once all the ribs are golden brown, toss in the star anise, bay leaves, and Szechuan peppercorns. Cook for 1-2 minutes.
- Now add in the green onion, garlic, ginger, cinnamon stick, and orange peel. Cook for an additional 1-2 minutes.
- Finally add the soy sauce, sugar, shaoxing wine, salt, and water. At this time place a lid over the pot and let it simmer for at least 1½ hours.
- Once the ribs are done simmering, it's time to serve! I like to serve with some rice and veggies!