Chinese-style Braised Pork Ribs

Ingredients

In this Chinese adaptation of the Indonesian dish Iga Senyet, we incorporate Chinese five-spice powder and soy sauce to enhance the flavors of the pork ribs. The cooking technique remains similar, with slow braising to achieve tender meat, but the spices and seasonings are adjusted to suit the Chinese cuisine. We alse have the original recipe for Iga senyet, so you can check it out.

• 1.5 kg (3.3 lbs) pork ribs 1.5 kg (3.3 lbs) pork ribs
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, grated 2-inch piece ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Chinese rice wine 1 tablespoon Chinese rice wine
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 8g, 5g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large bowl, combine the minced garlic, grated ginger, soy sauce, hoisin sauce, oyster sauce, rice wine, brown sugar, and Chinese five-spice powder.
3. 3.
   Add the pork ribs to the bowl and toss them in the marinade until well coated. Let them marinate for at least 30 minutes, or refrigerate overnight for more intense flavors.
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the marinated pork ribs and sear them on all sides until browned.
5. 5.
   Pour in the chicken broth and bring it to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
6. 6.
   Braise the pork ribs in the oven for 2 to 2.5 hours, or until the meat is tender and easily falls off the bone.
7. 7.
   Remove the pot from the oven and transfer the pork ribs to a serving dish. Skim off any excess fat from the sauce and pour it over the ribs.
8. 8.
   Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Pork ribs — For the best results, choose meaty ribs with a good amount of fat. This will ensure that the ribs remain tender and juicy during the braising process.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a few slices of fresh chili to the marinade.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the last 10 minutes of cooking.
• To achieve a beautiful caramelized glaze, you can broil the ribs for a few minutes after braising, keeping a close eye to prevent burning.

Serving advice

Chinese-style Braised Pork Ribs are best served hot, straight from the oven. Pair them with steamed rice or noodles to soak up the delicious sauce. Serve with a side of stir-fried vegetables or a fresh cucumber salad to balance the richness of the dish.

Presentation advice

Arrange the braised pork ribs on a large serving platter, drizzling the sauce over the top. Sprinkle with chopped green onions and sesame seeds for an attractive garnish. Serve with a side of steamed rice or noodles to complete the presentation.