Soy Braised Pork Back Ribs
Quick answer
- Total time
- 135 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The back ribs soak in cold water for an hour and get a ten-minute parboil before they are braised.
Read more
Without that, the soy glaze would not cling and the liquid would not taste clean. In a sauce with pear juice, about forty minutes is enough for the meat to start lifting from the bone.
Ingredients
Instructions
- 1
Soak 800 g pork back ribs in cold water for 1 hour to draw out blood.
Change the water 1-2 times, then rinse the cut bone surfaces lightly so the braise tastes cleaner.
- 2
Put the ribs into boiling water and parboil over high heat for 10 minutes.
Discard the foamy water, rinse the ribs under cold water, and remove clinging scum to reduce odor before braising.
- 3
Mix 6 tbsp dark soy sauce, 3 tbsp sugar, 100 ml pear juice, 2 tbsp minced garlic, 1/2 tsp ginger powder, and a dash of black pepper. Stir until the sugar mostly dissolves so the seasoning spreads evenly.
- 4
Add the ribs, 500 ml water, and the sauce to a pot, then bring to a boil over high heat.
When it bubbles actively, skim foam from the surface and lower to medium-low heat.
- 5
Cut 2 potatoes into large chunks and slice 1/2 carrot diagonally, then add them to the pot.
Cover and braise for about 40 minutes, keeping a gentle simmer until the meat begins to pull from the bones.
- 6
When the liquid reduces to less than half and the ribs look glossy, uncover the pot.
Turn the pieces gently before the potatoes break apart, coat them with the sauce, and turn off the heat.
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