Braised Pork Ribs | Home-Style Recipe | Tender and Fall-Off-the-Bone

Preparing the ribs is crucial! No need to blanch! Simple and easy! Put the two pounds of ribs you bought into a large bowl, add two or three grams of salt, and soak for about ten minutes. Then rinse several times with clean water. Because the density of salt water is greater than that of blood water, it will dissolve the blood and impurities in the ribs, making them more tender and juicy! PS: If you're still worried, if you have flour at home, you can add a spoonful of flour to the water and gently rub and wash them.

After soaking the ribs, rinse them and drain them in a basket to remove excess water. Meanwhile, prepare the seasonings: Rock sugar: 3 pieces (as shown in the picture, slightly larger). (If unavailable, regular small white rock sugar can be used, approximately a dozen pieces). Ginger: about four or five slices. Star anise: two. Scallions: a small bunch, tied up. Dark soy sauce: two small tablespoons. Light soy sauce: one small tablespoon. Salt: three grams. Prepare hot water or boiling water.

Start cooking the pork ribs:

Heat a little oil in a pan over low heat, add rock sugar, and stir-fry until it caramelizes.

Use low heat to allow the rock sugar to melt slowly. You can use a spatula to stir and cut pieces of rock sugar to help it melt faster. When it starts to turn yellow and begin to bubble, add the drained pork ribs.

Over medium-low heat, stir-fry the ribs with a spatula to remove excess moisture and oil, and to allow the ribs and rock sugar to undergo a Maillard reaction. (This will result in a better-looking color for the ribs when the sauce is reduced at the end.)

After stir-frying for a few minutes, add star anise and ginger to the pot and stir-fry quickly to release their aroma from the hot oil. Then add dark soy sauce and stir-fry quickly to prevent burning.

Immediately add hot or boiling water to the pot—never cold water! Make sure the water completely covers the ribs. Add the scallions and a few drops of balsamic vinegar. Cover the pot and bring to a boil over high heat.

After bringing the water to a boil over high heat, reduce to a simmer, cover the pot, and cook for about 30 to 40 minutes. Beginners are advised to check frequently during this time to prevent the pot from drying out due to excessive heat or insufficient water.

Before taking it off the heat, when there's still some water left in the pot, add a small spoonful of light soy sauce and three grams of salt, stir-fry a few times, and simmer for a few more minutes.

For those who want a nice plating, you can first remove the remaining star anise, scallions, and ginger from the pot with chopsticks, then transfer the ribs to a plate. Keep the heat on low to allow the sauce to reduce. Finally, pour the sauce over the ribs according to your preferred consistency.