Braised Pork Spareribs
Indulge in the rich, savory flavors of tender Braised Pork Spareribs, a comforting dish that pairs aromatic spices with a luscious, umami-packed sauce. This recipe transforms pork spareribs into melt-in-your-mouth perfection by simmering them slowly in a flavorful blend of soy sauce, dark soy sauce, rice vinegar, and chicken stock, accented by the warmth of garlic and ginger. Caramelized brown sugar adds a subtle sweetness that balances the tangy notes, while a cornstarch slurry ensures the sauce clings beautifully to the ribs. Finished with a drizzle of aromatic sesame oil and a garnish of fresh scallions, this dish is perfect when served over steamed rice or noodles. With a balance of bold Asian-inspired flavors and a fall-off-the-bone texture, these braised pork spareribs are both a crowd-pleaser and a weeknight dinner standout.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 0.5 cup soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 1 thumb-sized piece ginger, sliced
- 2 tablespoons rice vinegar
- 2 cups chicken stock
- 3 scallions, chopped
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Cut the pork spareribs into 2-3 inch sections if they are not pre-cut. Rinse and pat dry with paper towels.
In a large pot or skillet, heat the vegetable oil over medium-high heat. Add the spareribs and sear them on all sides until browned, about 5 minutes.
Remove the spare ribs from the pot and set them aside. In the same pot, add the garlic, ginger, and scallions, and sauté for 2 minutes until fragrant.
Pour in the soy sauce, dark soy sauce, and rice vinegar. Stir well to combine with the aromatics.
Add the brown sugar and stir until dissolved. Then, pour in the chicken stock and bring the mixture to a simmer.
Return the spareribs to the pot. Cover with a lid and reduce the heat to low. Simmer for 75-90 minutes, stirring occasionally, until the spareribs are tender and the sauce has thickened.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir this slurry into the pot during the last 10 minutes of cooking to thicken the sauce further.
Drizzle the sesame oil over the dish and give it a final stir. Taste and adjust the seasoning with black pepper, if needed.
Serve the braised pork spareribs hot, garnished with chopped scallions. Pair with steamed white rice or noodles for a complete meal.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.8 g | 437% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 7770 mg | 338% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 20.2 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2674 mg | 57% | |
*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.
