Chinese Braised Pork Rib Stew

Not quiet my mother’s recipe, as she doesn’t ever USE recipes, but my rendition of a childhood favorite: 紅燒排骨 (Hong Shao Pai Gu)


  • 3 lb pork spare ribs
  • 1 lb carrots, diced in large chunks
  • 4 stalks of green onion, cut in 2 inch pieces, and bruised with the flat side of your knife
  • 4 cloves garlic, minced
  • 3 slices of fresh ginger
  • 2 tbs dark brown sugar
  • 1 tbs chinese five spice
  • 1/2+ cup rice wine
  • 1/2+ cup soy sauce
  • sesame oil
  • optional: beef broth
  • optional: corn starch


  1. Par boil ribs: submerge ribs in water in a 5 qt large pot/dutch oven. Turn heat on to medium high. Bring to a boil for 5-10 min. Scum and foam will start floating to the top. Remove from heat and drain in colander. Rinse ribs and rinse out pot. Set ribs aside. (This steps gets rid of all the grey floaties and impurities in the soup. My mother has always done it, so I do it, too.)
  2. Place pot back on stove. Turn heat to high. Once the pot is dry and hot, heat some cooking oil~ 1-2 tbs. Add green onions, ginger, garlic and let it pop and sizzle until fragrant ~ 1min. Add carrots and stir.
  3. Add 1/2 a cup+ of rice wine and continue to stir. Let wine reduce until half gone. Add 1/2 cup+ soy sauce, 3 cups of water (or 2 cup water and 1 cup beef broth), five spice, and brown sugar. Mix. Add ribs back in. Stir and cover. Reduce heat to low and let liquid warm to a simmer.
  4. Preheat oven to 275F. Braise in oven for 2+ hours.
  5. Remove from oven. In a small bowl, spoon out some of the hot broth. Add corn starch and stir until thickened. Pour thickened soup back into the pot and stir to incorporate. Do this as many times as you want, depending on how thick you want the sauce.  Remember, corn starch continues to thicken the soup as it heats. So don’t over do it. Be patient and wait. You cant really over-braise these ribs as long as you keep it on low heat.

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