A healthy way to savor ribs that is always satisfying and easy to eat. Add noodles to the broth after draining and skimming off the fat to make a flavorful noodle soup!
Braised Asian Ribs
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Loading...A healthy way to savor ribs that is always satisfying and easy to eat. Add noodles to the broth after draining and skimming off the fat to make a flavorful noodle soup!
Ingredients
- 2 lb. baby back ribs cut between the bones
- Kosher salt and pepper
- 1 garlic bulb peeled
- 6 ginger slices
- avocado oil or any high-temperature oil
- 1 cup hot water
- ¼ cup dark soy sauce
- 1-2 tbsp. vinegar (apple cider vinegar or other vinegar)
- 2 tbsp. Shaoxing wine (optional)
- ½ – 1 cup salted chicken stock
- 2 tbsp. Honey
- 3-4 star anise
- ½ tbsp. Sichual peppercorns
- chili flakes to taste
- ½ tbsp. dried orange peel
- 1 cinnamon stick
- 1 bay leaf
Instructions
Clean ribs and pat dry. Generously season with kosher salt and pepper and let sit in refrigerator for 10-15 minutes.
In a dutch oven with oil over medium heat, saute 2 garlic cloves and 3 ginger slices until fragrant. Add ribs and brown them on both sides over medium-high heat.
Add remaining garlic bulb cloves and ginger slices. Pour hot water, dark soy sauce, vinegar and Shaoxing wine into the pot. Add honey, star anise, Sichuan peppercorns, chili flakes, dried orange peel, cinnamon stick and bay leaf. Pour chicken stock so meat is barely submerged.
Bring pot to a boil and simmer for 3 hours until meat is to desired tenderness.
