These ribs were amazing! The braising made them fall off the bone tender. The sauce was the perfect balance of sweet & salty & wonderfully lick your fingers sticky.
Chinese Braised Pork Ribs
1 rack baby back ribs, about 2 - 2 ½ lb.
2 tbsp. canola oil
½ c. soy sauce
1 c. sweetened rice wine
¼ c. hoisin sauce
¼ tsp. red pepper flakes
2 cloves garlic, minced
1 tbsp. fresh ginger, peeled & minced
2 tbsp. honey
Cut the rack of ribs into separate ribs. Heat the oil over medium-high heat in a dutch oven. Add the ribs & brown on all sides, about 5 minutes.
Add the remaining ingredients & bring to a boil. Cover, reduce heat & simmer for 45 minutes, stirring from time to time.
Remove lid & let boil gently until the sauce is thickened & coating the ribs, 15 - 20 minutes.
I served my ribs with rice & a side of baby bok choy sautéed in a little sesame oil.
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