Pork Ribs Stewed with Rice Noodles

Pork Ribs Stewed with Rice Noodles

This savory and aromatic Stir-Fried Pork Ribs recipe is a must-try for anyone craving tender, flavorful ribs with a perfect balance of sweet and tangy notes. The dish starts with blanched pork ribs, ensuring a clean and juicy texture, then stir-fried to golden perfection with fragrant scallions, ginger, garlic, and spices. A splash of vinegar adds a bright tang, while soy sauce infuses deep umami richness. Simmered in broth until tender, the ribs are glazed with sugar for a caramelized finish, enhanced by a touch of chicken essence for depth. Cornstarch thickens the sauce into a glossy coating, making every bite irresistible. Quick to prepare yet packed with bold flavors, these ribs are perfect for a hearty weeknight meal or a standout dish for gatherings. Serve hot for an unforgettable dining experience!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork ribs
250g

The aromatics

🧅
scallions
50g
🧅
ginger
15g
🧅
garlic
10g

The sauce & seasonings

🧂
oil
2 tbsp
🧂
spices
1 tsp
🧂
vinegar
1 tbsp
🧂
soy sauce
2 tbsp
🧂
water or broth
300ml
🧂
sugar
2 tbsp
🧂
chicken essence
1 tsp
🧂
cornstarch
1 tbsp

Instructions

1. Step 1

Blanch the pork ribs in boiling water, then rinse them with cold water and set aside. Cut the scallions into sections, slice the ginger, and slightly cut the garlic, and set aside.

2. Step 2

Heat a wok over high heat, add oil, and when the oil is about 70% hot, add the spices, scallions, ginger, and garlic. Stir-fry until fragrant, then add the pork ribs. Be careful as the ribs may splatter oil.

3. Step 3

Stir-fry the pork ribs for about 4 minutes, until they are golden brown on the edges. Add vinegar and stir-fry evenly, then add an appropriate amount of soy sauce. Stir-fry for a slightly longer time to allow the soy sauce to penetrate the ribs. When the color is even, add water or broth along the edge of the wok, covering the ribs. Cover the lid.

4. Step 4

When the water level is about the same as the ribs, or slightly lower, add sugar (about two tablespoons). The sugar will enhance the color of the dish. Add chicken essence and salt to taste. If unsure about the amount, start with a small amount and adjust to taste. Finally, add cornstarch and cover the lid. When the sauce has thickened and the cornstarch is cooked, the dish is ready to be served.

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