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- Meat and poultry
A super-delicious Chinese spare rib dish. Enjoy over freshly cooked rice.
8 people made this
- 2 tablespoons vegetable oil
- 1 (1.5cm) piece fresh ginger, sliced
- 1/4 teaspoon Sichuan peppercorns
- 500g pork spare ribs, chopped into 2.5cm pieces
- 1 tablespoon chilli bean paste
- 1/2 teaspoon soy sauce
- 1 teaspoon salt
- 1 whole star anise
- 6 tablespoons water
- 2 onions, thinly sliced
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Heat the oil in a wok over high heat. Add the ginger and peppercorns and stir-fry. When fragrant, add the spare ribs and stir-fry until the meat turns light pink.
- Add the chilli-bean paste, soy sauce and salt and stir thoroughly. Add the star anise and water; stir. Cover the wok and cook over the medium heat for about 25 minutes until the ribs are well done and the water is almost dry.
- Add the onion and stir-fry for a few minutes. Transfer to a dish and serve.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
- 3 pounds baby back pork ribs
- ⅔ cup soy sauce
- ⅓ cup sake
- 3 tablespoons honey
- 2 tablespoons olive oil
- 4 cups water
- 2 cups uncooked white rice
- 3 medium (4-1/8" long)s green onions, thinly sliced
Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
Mix soy sauce, sake, and honey together in a small bowl and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Trim excess fat from the ribs. Heat the oil in a 12-inch saute pan over medium-high. Add the meat so the pieces don't touch. Sprinkle with salt and pepper. Brown over medium heat to dark and crusty. Repeat if all the pieces didn't fit. Remove the meat to a platter.
Over medium heat, saute onion and parsley to golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir in the garlic, bay leaves and spices, along with the meat. Pour in the wine and reduce to practically nothing, scraping up brown bits from the pan's bottom as it bubbles.
Stir in tomatoes and olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat for 1 hour, or until meat is tender. Taste for seasoning and deep rich flavor. If flavor is thin, simmer uncovered to concentrate flavors, then decide if salt is needed. Skim off any fat. Stir in basil and serve hot.
Vietnamese Food – Braised Pork Ribs With Quail Eggs Recipe
What You Need To Prepare
- 500g of pork ribs
- Several shallots
- A few garlic cloves
- A chili pepper
- Green onions
- A fresh coconut fruit (use its water)
- 3 tablespoons of fish sauce
- 2 tablespoons of sugar
- 1 tablespoon of seasoning powder
- 1 tablespoon of MSG
- Ground pepper
- 20 quail eggs
How To Make
- Clean well pork ribs and cut them into bite-sized pieces. Then, blanche it with the boiling water, bring it out and drain.
- Put quail eggs in a pot and pour water into it. Boil until cooked. Take them out, put in a bowl of cold water, and then peel off the cover.
- Mince the shallots and garlic cloves.
- Slice the chili pepper into small slices, keep a few slices to decorate, and mince the rest.
- Clean green onions and slice small.
- Marinate pork ribs with a little sugar, seasoning powder, MSG, fish sauce, and half of the minced chili pepper, shallots, and garlic. Mix well and marinate for about half an hour.
- Heat 50ml of cooking oil in a pan and fry the ribs over high heat. Fry until the ribs are slightly golden.
- Put some cooking oil in another pan and add the rest of minced shallots, garlic, and chili pepper. Sauté until fragrant and add pork ribs to it. Stir well and pour coconut water into the pan. Cook until it starts boiling and then reduce the heat. Add fish sauce, sugar, and monosodium glutamate to the pan and finish off with quail eggs. Close the lid and continue cooking. Cook until tender and the liquid in the pan gets thick. Season again to suit your flavor.
- Add a little sliced green onion and stir well.
- Scoop into a bowl and put some slices of pepper chili on top. You can serve this Vietnamese braised pork ribs with quail egg recipe with sliced tomatoes and cucumbers, and hot rice.
How do you feel about this braised pork ribs with quail eggs recipe? It is easy and simple, right? I hope you will opt for this healthy dish for your family on the weekend. Thank you for reading!
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1. Remove the silvery skin from the back of the baby back ribs (I find that sliding the pointed end of a meat thermometer under the skin and pulling up is the easiest way). Pat the ribs dry with paper towels and cut into individual ribs.
2. In a small bowl mix together the soy sauce, sake, and honey, set aside. Preheat oven to 325°F.
3. Heat the oil in a large dutch oven over medium-high heat until hot. In batches sear the ribs until browned and have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
4. Turn off the stove and drain the dutch oven of any excess oil. Carefully pour the soy sauce mixture into the dutch oven and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.
5. Add the ribs back to the dutch oven with the liquid and turn the heat back to medium-high, bring to a boil then cover tightly and place in the preheated oven for 2 1/2 hours, flipping the ribs over halfway through cooking.
6. Cook your rice while the ribs braise.
7. Serve the ribs and sauce with the white rice and sprinkle with the sliced green onions.
Making These BBQ Baked Pork Ribs
The homemade BBQ sauce holds pretty true to the basic tenets of any BBQ sauce by balancing savory and sweet with a hint of heat.
Ketchup and sugar add the sweetness, while vinegar adds the tang. Depth in the sauce comes alive with soy sauce and Worcestershire sauce’s complex umami, while garlic, pepper, and chili powder bring on the subtle heat.
Grandma calls for dry sherry wine in this sauce, but another sweet wine like Marsala or Madeira would work well too.
The country style ribs are seasoned with kosher salt and freshly ground black pepper, then tossed lightly in flour to encourage more flavor and to thicken the sauce as they braise. I rest them on a baking sheet lined with a cooling rack so the bottoms don’t get gummy as they sit.
Brown the ribs in batches over medium to medium high heat. Wipe any burned bits from the pan between batches, but don’t get rid of the golden crisp critters left behind, they’re the flavor makers.
Adding water to this homemade BBQ sauce thins it just enough to create a sauce that cooks down and adds loads of flavor as the ribs bake in the oven.
Don’t get me wrong. I LOVE these country style pork ribs. But it’s the jammy cooked onion to rib ratio that makes this recipe super special to me.
Slice the onions first in half, then slice the onions tip to tail into half moons. Don’t go too thin or they’ll break down and disappear into nothingness as the sauce reduces.
You’ll notice that the last half hour is when the onions really get down and do their caramelizing thing. If they seem too firm, cook longer and check every 15 minutes until soft.
When I pulled the pot out of the oven after 1 hour and 20 minutes, I tasted the pork - wow it was wonderfully pink inside and flavorful. Then after sitting for 25 minutes while the sauce reduced and being returned to the pot, it became WAY overcooked and dry. If I were to try this again, Iɽ cook a lot shorter time.
I used 2.8 lb. St Louis style pork ribs, 8 cloves garlic, 2 large onions, 2 Bay leaves, 1/2 t salt, 1/2 t black pepper, 1/4 t red chili powder, 2 cups chicken broth. Browned the ribs first in olive oil, then sauté all dry ingredients till aromatic, added browned ribs and chicken broth. Cooked over stove top using medium heat for almost 2 hours with partly covered lid. Added 1/2 cup of Mojo sauce towards the last 15 minutes of cooking. Everybody loved it, and kitchen stayed cool. I am cooking this a 2nd time.
Absolutely delicious even without the Mojo sauce. I made a few changes though: Added 1&1/2 tsp red pepper flake, used vegatable broth instead of chicken because its what I had on hand and I layered the bottom of pan and top of meat with additional sliced onions before cooking. I cut the baking time by 20 minutes and I deep fried the pork after braising. Crisp little bits of fried pork that were so juciy on the inside. Served this with Rice cooked in black beans and tostones. My husband found the mojo sauce to be a little to much for his taste so I reserved it to use as a marinade for Mojo chicken wings. marinate wingettes overnight then cook under broiler for about 15 minutes turning once. delicioso!
Really good flavors. I followed other recommendations and browned the pork first. I also used about 1/2 cup oil in the sauce. That was plenty.
I made this along with some cuban saffron rice, and it was delicious. The pork itself, cooked in the broth and garlic, was a little bland but the addition of the mojo sauce really made4 a huge difference. I added about 4 sliced onions to the pork in the oven, because I'm used to having cuban pork with heaps of onions.
Muy deliscioso. I only used a quarter of the recipe and it was so real and authentic and delicious tasting. The only thing I missed was un pico de hot pepper. Does anyone agree with me? And maybe a finish of lime juice?
absolutely delicious. mojo sauce is amazing!
Wehn I lived in Miami, I ate at this restaurant all the time. Cooking it brought back fond memories as the house filled with the smells pork and garlic. Easy to make and loaded with flavor. I did not care for the Mojo sauce, but it was great without it. Next time I will make 2-3x the onions. as they realy added to this dish.
I made 6 lbs of this for a family of 5 and a friend. It was so good that there was nothing left.And the friend does not care for pork to much. She couldn't beleave it was pork.She is from Brazil.
We eat at a nearby Cuban restaurant often and I always wanted to be able to make the pork dish! Now I think I can say "I can make that" I cut the recipe in half for two people. Used only half the pork with all the broth and garlic recommemded. Because everyone talked about browning the meat after (which seems SO painful) I browned the pork pieces in a little oil before adding the broth and other ingredients. It seemed to work just fine, although I checked the meat after one hour and all the broth had cooked down. Had to add another can. The meat came out perfectly, tender and flavorful. But I added some of the mojo sauce when cooking down the broth and that's when the recipe really came together. Start with just a little, adding more to suit your taste. (Even used the mojo sauce when cooking down the onions and garlic) This is NOT a recipe for persons timid about garlic.
Very delicious flavor - my latin mother-in-law loved it. How's that for an endorsement.
Great recipe. It takes a while to prepare, but it's well worth it - the pork comes out very tender, the garlic taste is great, and the mojo sauce is quite yummy. I used leftover mojo sauce as a marinade for chicken, which was also very tasty.
I loved this recipe. Have been looking for a healthier way to cook my country style ribs, and this is it. The pork is very tender and flavorful. We finished it on the BBQ - a little bit crispy on the outside, moist & tender inside - delightful. Try serving over a bed of fresh spinach, sauteed in the mojo sauce. Fabulous!
Served this over Carribean Black Beans & Rice--it was fabulous! Instead of adding the onions & garlic on the plate, I added them while I was rewarming the pork & stirred them into the sauce a little. I also used the Mojo sauce as a salad dressing over a simple green salad. Great, easy meal!
I think Plano TX got a little impatient, or a little too retentive on the recipe. Conditions, measuring etc. can make variations. As it was, I had to let the reduction go until it was a little less than what looked like 1 1/2 C.(and did anyone REALLY pour it out and measure it?) So perhaps it should read reduce to desired consistency (which in my case was slightly thinner than what I wanted the finished product to be).
Having read the reviews, here's what I did: I let the liquid cook down and then browned the pork quickly in the pan to give it a more appealing color. I served the pork with tortillas, avocados, and sliced tomatos and drizzled the sauce in/on/over it all. The sauce is delish. Banish any notions of it being a barbecue type-sauce. Think of it as a vinaigrette and you won't run out of uses for it.
The mojo sauce was great and the meat was very tender. It did however look unappetizingly boiled so I browned it a bit before serving. Just, if you have people like I do who are bothered by garlic choose another recipe. The effects were startling.
I have used other cuts of pork and that works very well. One of the best receipes I've found online.
Although this recipe takes an entire afternoon, the work is definitely worth the work. I love the distict mix of flavors. I used a tangerine for juice instead of an orange, which made for a really tangy mojo sauce. This is my husbands new favorite recipe. But since there is only the two of us, I divided the recipe into fourths--much easier to manage. We thouroughly enjoyed it. I've also used just the braised pork as a base for pot pie--rich and delicious.
The pork tasted like boiled meat, and the mojo sauce was runny. For all of the work with the sauce (squeezing all of those limes in particular), I expected more. However, the sauce made a great marinade for chicken (that's how I used the huge amount of leftover sauce).
This made a very good meal. BUT when I make it again I will cut way back on the amount of oil in the Mojo Sauce (be more than half). My family really liked the sauted onion and garlic toppping so I will have to more than double that part of the recipe. I served the pork with moros y cristianos (black beans and rice) and yuca. This recipe will be a regular meal around our house!
I made this dish with a change or two. After baking the pork, I sauteed it along with the onions. Then, I added a bit of the mojo sauce along with the reduced liquid from baking to the pork/onion mixture and let it simmer a while. I think this added more flavor than the dish may have otherwise had. Served with yellow rice and enjoyed. It was quite good and flavorful. Used the remaining mojo sauce as a marinade for chicken which I baked later in the week.
For the ribs
- 6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
- 2 12-oz. bottles lager, such as Budweiser
- 2 Tbs. canola oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 4 medium cloves garlic, crushed
- 1-1/2 cups lower-salt chicken broth
- 2 Tbs. soy sauce
- 1/2 tsp. crushed red pepper flakes
For the sauce
- 1/3 cup packed light brown sugar
- 3 Tbs. whole-grain mustard
- 3 Tbs. balsamic vinegar
How to Make Braised Short Ribs
There are tons of different ways that you can flavor braised short ribs, but the steps to making them remain the same. To start, pat the meat dry and season with salt, pepper, and whatever other spices you want to include. Then you can proceed with browning the meat in a pot with some oil. Patting the meat dry before adding to the pot helps to get a good sear and encourage browning. One important tip with this step is to not overcrowd the pan as doing so makes it difficult to get the nice brown crust that we want.
Next, the meat gets set aside and we move on to aromatics, herbs, and whatever else you might want to include. I keep it simple with onion and thyme in the recipe below, but some other things you could add are leeks, fennel, garlic, tomato paste, carrots, celery, rosemary, mushrooms, potatoes, etc. (Lots of options, obvi.)
After the flavor agents have had some time in the pot, I add a bit of flour. This will help to thicken the liquid that we add later to result in a luscious sauce. As you can see in the photos, the sauce at the end of the braising process isn’t super thick with just 1 teaspoon of flour, so feel free to use more if you prefer a thicker gravy.
Speaking of liquid, this recipe simply calls for beef stock, but some other ingredients to consider are wine, whiskey, beer, tomato sauce/purée, milk, or even cola. (I also add in a few bay leaves to the mix, but don’t sweat it if you don’t have any in your pantry.)
Lastly, just pop on a lid and throw it in the oven until the short ribs are nice and tender. Unless the lid to your pan is super tight fitting, a good amount of liquid will still escape from the pan (as you can see in the images in this post). If you want to keep more of the liquid around to use as a gravy to spoon over mashed potatoes, then you can put a layer of foil on top of the pot before topping with the lid to help seal in more moisture.