Indulge in tender, flavorful Chinese-style pork ribs with this easy-to-follow recipe! Marinated with aromatic cooking wine and thirteen spices, the ribs become incredibly succulent before being stir-fried to perfection with scallions, ginger, and soy sauce. The secret to their rich taste lies in slow stewing with star anise, a touch of sugar, and vinegar for a perfect balance of sweet and tangy. Optional potatoes or noodles soak up the savory broth, making every bite irresistible. Whether you prefer them as a standalone dish or paired with hearty sides, these fall-off-the-bone ribs are a must-try. Perfect for family dinners or special occasions, this dish delivers restaurant-quality flavor at home!
Ingredients
- pork ribs
- cooking wine
- thirteen spices
- oil
- scallions
- ginger
- star anise
- sugar
- vinegar
- noodles
- potatoes
Instructions
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Step 1
Marinate the pork ribs. First, wash the pork ribs clean and put them in a bowl. Then, add an appropriate amount of cooking wine and thirteen spices, mix well, and marinate for about half an hour. Marinating with cooking wine can make the meat tender.
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Step 2
Stir-fry. Heat an appropriate amount of oil in a wok, add the pork ribs, and stir-fry over high heat. Do not pour the bloody water into the wok. After the water is dried, add scallions and ginger to stir-fry until fragrant, then add an appropriate amount of soy sauce to color, and add star anise.
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Step 3
Stew. Add warm water to the wok, covering the pork ribs, and add a large spoonful of sugar and a small amount of vinegar. After the water boils, skim off the foam, cover the lid, and stew over medium-low heat.
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Step 4
Prepare noodles or potatoes (optional). For those who only like to eat pork ribs, this step can be ignored. Cut the potatoes into roll-cut blocks; soak the noodles in warm water.
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Step 5
Add salt. About 40 minutes after the pot is opened, add an appropriate amount of salt, and you can add pepper powder according to your personal preference. (Add noodles or potatoes) and continue to stew, being careful not to stick to the pot.
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Step 6
Finish. When the soup in the pot is left with an appropriate amount, it can be served.
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