Spicy Stir-Fried Ribs
These tender, flavorful Sichuan-style ribs are a mouthwatering delight, packed with aromatic spices and a perfect balance of sweet and savory. Small pork rib pieces are first blanched to remove impurities, then simmered until tender before being stir-fried with a fragrant mix of Sichuan peppercorns, cumin, cassia bark, and dried chilies. The ribs are caramelized with dark soy sauce and rock sugar, creating a rich, glossy coating, while scallions, ginger, and garlic add depth. A splash of vinegar and cooking wine enhances the meat's succulence, and a final simmer locks in the bold flavors. Whether you prefer them crispy and dry or saucy and sticky, these ribs are irresistibly delicious—perfect for spice lovers and a standout dish for any meal.
10 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
pork ribsThe aromatics
🧅
scallions🧅
ginger🧅
garlicThe sauce & seasonings
🧂
Sichuan peppercorns🧂
cumin seeds🧂
cassia bark🧂
dried red chili peppers🧂
rock sugarInstructions
1. Step 1
When buying ribs, remember to cut them into small pieces so that they can absorb the flavors better. Wash the small ribs under cold running water, then put them in a pot with cold water and place it on the stove.
2. Step 2
First, heat the water over medium heat. Once you see scum appearing on the surface, reduce the heat to prevent the meat from becoming tough.
3. Step 3
Once the water has fully boiled, you can start skimming off the scum.
4. Step 4
Carefully use a spoon to remove all the scum from the surface.
5. Step 5
I usually stop skimming when the water is clear. Then, continue to boil the ribs over medium heat for about 40 minutes. Prepare a kettle of boiling water on the side and add more water if necessary. Remember to always add boiling water, as adding cold water can make the meat tough and affect the texture.
6. Step 6
While the ribs are cooking, you can prepare the scallions, ginger, and garlic.
7. Step 7
After 40 minutes, remove the ribs from the pot and place them on a plate to dry. You can adjust the cooking time according to your preference, and if you want the ribs to be softer, you can cook them for up to an hour.
8. Step 8
Heat a wok or large skillet over high heat with some oil. Once the oil is hot, add Sichuan peppercorns, cumin seeds, and cassia bark, and stir-fry until fragrant. Then, remove the spices from the oil.
9. Step 9
Reduce the heat to low and add the ribs to the wok. Add a spoonful of cooking wine and a spoonful of vinegar, and stir-fry the ribs evenly. Since the ribs are already cooked, you can use medium to high heat to sear them until they are golden brown on the surface.
10. Step 10
Move the ribs to one side of the wok and add more oil if necessary. Then, add the scallions, ginger, and garlic, and stir-fry until fragrant. Finally, mix everything together.
11. Step 11
Add dried red chili peppers to the wok and stir-fry.
12. Step 12
After all the ingredients are well combined, add a small amount of salt and dark soy sauce to color the ribs. If you prefer a darker color, add more dark soy sauce.
13. Step 13
After the ribs are colored, add a small amount of boiling water to help the seasonings penetrate the meat. Then, add oyster sauce and a small amount of light soy sauce.
14. Step 14
Add rock sugar to the wok. It turns out that the amount of rock sugar I added was a bit too much, and half the amount would have been enough.
15. Step 15
Cover the wok with a lid and simmer over high heat for 2 minutes to allow the seasonings to penetrate the meat.
16. Step 16
Remove the lid and continue to cook over high heat to reduce the sauce. The amount of sauce you want to reduce depends on your personal preference. You can choose to have a dry and crispy texture or a more saucy texture.
17. Step 17
My husband prefers the ribs to be crispy and have a deep color, so I reduce the sauce to a drier consistency and add more soy sauce.
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