Braised Ribs in Rich Sauce
This irresistible **Caramelized Pork Ribs** recipe delivers tender, flavorful meat with a perfect balance of sweet and spicy. Fresh pork ribs are blanched to remove impurities, then stir-fried with ice sugar for a rich caramelized glaze. Aromatic ginger, garlic, and dried chili peppers add depth, while dark and light soy sauces enhance color and umami. The secret touch? **Pixian fermented bean paste** for a bold, savory kick. Simmered to perfection, the ribs absorb all the delicious flavors, then finished with a glossy, thickened sauce. A sprinkle of pepper adds the final zing. Perfectly sticky, spicy, and savory—this dish is a crowd-pleaser for any occasion!
15 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
pork ribsThe aromatics
🧅
ginger🧅
dried chili peppers🧅
garlicThe sauce & seasonings
🧂
ice sugar🧂
cooking wine🧂
dark soy sauce🧂
light soy sauce🧂
Pixian fermented bean paste🧂
flavor enhancer🧂
water starch🧂
pepperInstructions
1. Step 1
Prepare fresh pork ribs.
2. Step 2
Add cold water to a pot; put the pork ribs into the pot and boil without covering the lid to remove the impurities and blood.
3. Step 3
Remove the pork ribs from the pot and wash them clean for later use.
4. Step 4
Heat oil in the pot, then stir-fry ice sugar to create a caramelized color. In another pot, heat oil and stir-fry minced ginger and dried chili peppers; add the blanched pork ribs and stir-fry with the sugar.
5. Step 5
Add cooking wine to remove the fishy smell and help the pork ribs absorb flavors better.
6. Step 6
Stir-fry until the surface of the pork ribs becomes firm, then add dark soy sauce to add color.
7. Step 7
Add light soy sauce to enhance the flavor.
8. Step 8
Add garlic; after the pork ribs are evenly colored, pour in boiling water to cover the pork ribs, and boil over high heat until the soup boils, then cover the lid and simmer over low heat for 40 minutes.
9. Step 9
Add 1 spoon of Pixian fermented bean paste.
10. Step 10
Add flavor enhancer to taste.
11. Step 11
When the soup in the pot is reduced to one-third, add salt to season.
12. Step 12
Add water starch to thicken the sauce, making it more flavorful; then stir evenly, sprinkle with pepper powder, and serve.
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