Delicious pork ribs braised in soy sauce… A recipe that will make people happy for the summer season!
With the nice weather slowly returning, a bit of summer on the plate doesn’t hurt. In my opinion, Chinese spare ribs make a good transition between the last spring showers and the first rays of sunshine without having to break out the barbecue.
It’s a simple recipe without much fuss that doesn’t require a thousand preparation steps.
What are Chinese spare ribs?
We’re all too familiar with pork ribs, which we grill on the barbecue when the weather allows. And we know it’s a succulent meat, especially when it’s well prepared and well seasoned.
Also called spare ribs, they are a classic of Chinese buffets in Canada (like Chinese macaroni, soo guy chicken or crispy orange beef) and a frequent request from my Quebec fans. Following your numerous emails, I offer you a closer look at this popular dish, but the traditional version
The difference is that Chinese-style spare ribs are more sophisticated in terms of flavors and yet a thousand times simpler in their preparation. We’re not going to be content with just salt and pepper.
We won’t even put them on the grill. In this recipe, the ribs are cut into small bites and coated with a sticky sweet and salty glaze. In fact, we blanch the meat before simmering it with the sauce.
It’s all cooked, especially for gourmet meat lovers. Be careful, even if there’s only a step between the two, Chinese spare ribs are different from the Char Siu recipe, which contains a marinade based on honey, molasses, hoisin sauce, Chinese five spice, and sesame oil.
Which cut to choose for Chinese spare ribs?
Ribs are divided into two main categories: back ribs and spare ribs. Each type has its characteristics that will influence your choice according to your preferences.
The back ribs, often referred to as baby back ribs, are generally meatier and less fatty, but also more expensive. They are ideal for those who prefer abundant and flavorful meat.
Conversely, side ribs contain less meat, more fat and bone, making them cheaper. This option might suit those who appreciate meat that easily falls off the bone and is rich in flavor.
Main ingredients for Chinese spare ribs
Light and dark soy sauce: Light soy sauce brings a salty and umami taste to the whole without being too much. The dark one, thicker and sweeter than its light version, gives a certain consistency to the coating and makes it delicious.
Sugar: We use sugar to balance the salty flavor of the soy sauce and caramelize the whole. I use traditional white sugar but some sometimes use brown sugar.
Shaoxing wine: An essential ingredient to get that distinctive aroma of Chinese cuisine. It’s a rice wine that we use quite regularly in meat marinades. If you don’t have Shaoxing wine, use sherry.
Rice vinegar: The acidity of rice vinegar helps to tenderize the meat and balance the flavors.
A green onion: finely chopped to add a touch of freshness and color to the dish.
Authentic Chinese Spare Ribs
Ingredients
- 700 g pork ribs
- 1 tablespoon of sugar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon rice vinegar
- 220 ml water
- 1 tablespoon of ginger chopped
- 1 tablespoon garlic chopped
- 1 green onion sliced
Procédé
- Cut your pork ribs into bite-sized pieces. Ask your butcher if needed.700 g pork ribs
- In a medium pot with a lid, add the pork ribs and enough water to cover.220 ml water
- Bring the water to a boil or until the scum rises to the surface (about 12 minutes).
- Drain in a colander in the sink and rinse well.
- Wash the pot thoroughly and return it to the heat.
- Add the blanched ribs, sugar, soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, water, ginger, and garlic.1 tablespoon of sugar, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon shaoxing wine, 1 tablespoon rice vinegar, 1 tablespoon of ginger, 1 tablespoon garlic
- Cover and simmer for 35 minutes, turning halfway through for even cooking.
- Remove the lid and continue cooking over high heat until the sauce thickens and coats the ribs (about 3 minutes).
- Garnish with sliced green onions and serve with rice1 green onion
