Braised Baby Back Ribs Recipe
Love baby back ribs? Try this recipe for some ribs with a delicious Asian flair!
- 1lb of baby back ribs (pre-cut in bite sized pieces)
- ½ cup of all-purpose flour
- ¼ pieces of a cinnamon stick
- 1 piece of star anise
- 50g of rock sugar
- 4 slices of ginger
- 1 piece of scallion
- 5 cooking cloves of garlic
- 2 tbsp of Shao Xing cooking wine
- 1 tbsp of soy sauce
- 2 pieces of dehydrated orange peel
- 2 tbsp of black vinegar (reserve 1 tsp for the end)
- 2 tbsp of sliced scallion (green part only)
Put the ribs in a bowl and add the flour. Mix and rub the ribs with flour, then rinse off the flour with water.
Note: The purpose of the flour is to help cleanse the ribs.
- In a wok or pan, add 1 tbsp of cooking oil. Once the wok/pan is hot, place the ribs in and spread them evenly so each piece is in contact with the wok/pan.
- On high heat, stir and flip the ribs after about 1 minute. Continue to stir the ribs every 30 seconds or so until the ribs have shrunk and the color is no longer pink or red.
- Turn it down to medium heat and push the ribs to the side of the wok/pan.
Add the rock sugar and 2 tbsp of hot water to the center of the wok/pan. Stir it in a circular motion until the color of the broth is brown.
Note: This technique will sheen the meat and enhance its color. Add the water carefully and slowly to avoid splashing and potentially burning yourself.
Mix the broth and ribs. Then add the star anise, cinnamon stick, ginger, garlic, scallion, cooking wine, garlic, soy sauce, dehydrated orange peel, 1 tbsp of black vinegar, and just enough water to cover the ribs.
Tip: Always turn to low heat to avoid burning the dish if you need time to grab any missing ingredients while cooking.
- Leave the wok/pan uncovered and cook on low heat for 45 minutes.
- Once the liquid has reduced, add the remaining 1 tbsp of black vinegar and mix well. Turn off the heat, remove the ribs, and serve.
- Garnish with sliced scallion and enjoy!