Super Easy Chinese Braised Ribs in Secret Sauce

A flavorful and tender pork rib dish with a rich, savory secret sauce

Servings: 4-5 pax (if served with other dishes), 2-3 pax (if served on its own with rice)

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients

Main Ingredients:
- 500g pork ribs
- 2 shallots, chopped
- 3 cloves garlic, chopped
Sauce Components:
- 1 tablespoon (15g) spicy broad bean paste (豆瓣酱)
- 2 tablespoons (30ml) black vinegar (or white vinegar, apple cider, or lemon juice)
- 3 tablespoons (45ml) Chinese white rice wine (白米酒)
- Enough water to cover the ribs
- 1 tablespoon (15ml) oyster sauce
- 2 tablespoons (30ml) light soy sauce
- 1.5 tablespoons (22.5g) premium dark soy sauce
- 2 tablespoons (30g) brown sugar (or white sugar, cane sugar, or rock sugar)
- A handful of chopped spring onions (for garnish)

You can substitute black vinegar with white vinegar, apple cider, or lemon juice if needed.
Brown sugar can be replaced with white sugar, cane sugar, or rock sugar.
Ensure the liquid does not burn off during braising; check periodically.
Garnish with chopped spring onions before serving.

Heat a wok over medium heat and add a little oil. Add the pork ribs, meat side down, and brown for 2 minutes. Flip and brown the other side for another 2 minutes.
Add a little more oil, then add the chopped shallots and garlic. Fry until fragrant.
Stir in the spicy broad bean paste and cook for a few seconds until aromatic.
Add the black vinegar, Chinese rice wine, and mix well.
Pour in enough water to cover the ribs and bring to a boil. Add the oyster sauce, light soy sauce, dark soy sauce, and brown sugar. Mix thoroughly.
Once boiling, cover the wok, reduce the heat to low, and braise for 30 minutes. Ensure the liquid does not burn off.
After 30 minutes, remove the lid, increase the heat to high, and reduce the sauce until it becomes sticky and caramelized, about 10-15 minutes.
Serve hot, garnished with chopped spring onions and steamed rice on the side.