Delicious Braised Pork Ribs Recipes

MOM'S BEST BRAISED PORK RIBS

Steps:

• Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
• Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
• Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
• (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
• Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)
• Serve pork ribs with steamed white rice or noodles. Enjoy!
• Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

DELICIOUS BRAISED PORK RIBS

Steps:

• Add the pork ribs into the pan together with about 2 cups of cold water, and bring it to boil over medium-high heat (takes about 5 minutes for me), boil for about 1-2 minutes until the pork is no longer pink, discard the water in the pan and rinse the pork ribs under running cold water for about 30 seconds, drain well and set aside.
• Whisk the soy sauce, dark soy sauce and cooking wine in a small bowl and set aside.
• Heat oil in the dry deep fry pan over medium-high heat, toss in the ginger, garlic, green onion and star anise, sauté for 1-2 minutes until fragrant.
• Stir in the pork ribs and stir fry for about 5 minutes until browned on both sides.
• Add the sauce prepared in step 4 into the pan, stir to make sure the pork ribs are evenly coated with the sauce.
• Pour in the hot water and turn to medium-low heat and simmer for about 7 minutes with lid off until there is only ¼ sauce left in the pan.
• Toss in the salt and sugar and gently stir, turn to medium heat and keep simmering for another 3 minutes until the sauce is thickened.
• Top with green onion to serve and enjoy!

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE

Steps:

• Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
• In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
• Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
• Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
• Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.

DARK CHOCOLATE AND STOUT BRAISED RIBS

Steps:

• Put the oven rack on the top shelf and preheat your oven to broil. Cut the racks into individual ribs and salt them on the meat side. Put them into a baking sheet and broil for 10-12 minutes, until they are golden. Remove them from the oven and turn the temperature down to 325 degrees Fahrenheit.
• Heat the oil in a large braising pot on medium-high heat then add the onion. Let it cook for 3-4 minutes then add the carrot and celery. Continue to cook, stirring occasionally, until the veggies are well-browned, about 7-8 minutes. Turn the heat down if needed. Add the garlic and cook for 1 minute more.
• Transfer the cooked veggies to your blender and add 2 cups of water, and the chipotles in adobo sauce. Blend on high until smooth then pour back into the braising pot. Add another ½ cup of water to your blender to clean it out then add this to the pot, too.
• Add the beer, brown sugar, fish sauce, espresso powder, and chocolate to the pot and heat the sauce until the chocolate melts. Remove the pot from the heat.
• Add the ribs to the pot, stacking them on end as best as you can. Put the lid on the pot and put it into your oven to braise for 4-5 hours.
• The ribs can easily be served directly from the pot. But if you'd like to thicken the sauce a little, remove the ribs from the pot, mix a little water into the cornstarch and add this to the pot. Stir the pot over medium heat until the sauce thickens, about 1-2 minutes. Season the sauce to taste with salt and pepper.

JAPANESE-STYLE BRAISED PORK RIBS

Steps:

• Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
• Mix soy sauce, sake, and honey together in a small bowl and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
• Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
• Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve ribs and sauce with white rice and sprinkle with green onions.