Braised Asian Ribs
Indulge in the rich, savory flavors of Braised Asian Ribs—a melt-in-your-mouth dish that brings together a symphony of bold ingredients and slow-cooking perfection. These tender pork ribs are seasoned with salt and black pepper, seared to golden perfection, and then braised in an aromatic sauce made from soy sauce, hoisin, honey, and a touch of rice vinegar, infused with the warm spice of star anise. After hours of slow cooking, the ribs are glazed in the reduced braising liquid, creating a sticky, flavorful coating that pairs beautifully with steamed rice or fresh vegetables. Garnished with scallions and optional sesame seeds, this dish is an irresistible centerpiece for any meal. Perfect for cozy dinners or special occasions, these succulent Asian-style ribs will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 lbs Pork ribs
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Vegetable oil
- 4 Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 0.33 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tbsp Rice vinegar
- 2 tbsp Honey
- 1 cup Chicken broth
- 2 Star anise
- 2 Scallions, finely chopped
- 1 tbsp Sesame seeds (optional)
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork ribs dry with paper towels and season them generously with salt and black pepper.
Heat the vegetable oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the ribs in batches, about 2–3 minutes per side, until they are browned. Remove them from the pot and set aside.
Reduce the heat to medium and add the garlic and ginger to the pot. Sauté for 1–2 minutes until aromatic.
Stir in the soy sauce, hoisin sauce, rice vinegar, and honey, scraping up any browned bits from the bottom of the pot.
Pour in the chicken broth and add the star anise. Bring the mixture to a simmer.
Return the browned ribs to the pot, arranging them so they are mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the ribs for 2.5–3 hours, turning them halfway through, until they are tender and the meat easily pulls away from the bone.
Remove the pot from the oven and carefully take out the ribs. Skim off any excess fat from the braising liquid and discard the star anise.
Reduce the braising liquid over medium heat on the stovetop for 8–10 minutes, stirring occasionally, until it thickens into a glaze-like consistency.
Return the ribs to the pot and coat them thoroughly with the glaze.
Garnish the ribs with finely chopped scallions and sesame seeds if desired. Serve hot with steamed rice or your favorite sides.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1165 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
