Thanks to my friend Hilda for this recipe. This is a staple among families throughout Asia and every family enjoys it a little differently – slightly sweeter, saltier, more sour, more light… but the process is pretty much the same: remove the blood from the pork, dump ingredients, braise, and serve with rice or noodles. As a kid I could care less about the meat; I wanted only to eat endless bowls of rice with that sauce all over it.
Chinese Braised Short Ribs
Servings: 4 servings
Easy savory dish that can be prepared in less than an hour. Asian families tend to eat this regularly with a big bowl of rice or noodles, with the sauce and meat poured on top!
Ingredients
- 1/4 cup soy sauce
- 3 tbsp dark rice wine
Instructions
- Any type of ribs can be cut by the butcher into 2″ strips. Cut ribs into individual rib pieces.
- Parboil ribs in enough water to cover for 3-5 minutes and drain ribs. This takes out a lot of the blood that comes out when boiling.
- Add soy sauce and rice wine.
- Bring to a boil, then simmer for 30 minutes to an hour. Stir occasionally to make sure there is enough liquid in the pot and to make sure the ribs absorb the flavor of the soy sauce wine mixture.
2 comments
[…] near Qingdao but I have no idea where she got this recipe. It’s very similar to Hilda’s Chinese Braised Short Ribs but adds sugar and vinegar for a sweeter and very slightly sour flavor. When she helped take care […]
[…] Hilda’s Chinese Braised Short Ribs is again also very simple with just two ingredients – dark rice wine and soy sauce. Use pork, use chicken – it’s all good! […]
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