These tender, sticky ribs are glazed in a savory-sweet sauce infused with star anise, cinnamon, and black bean paste—a bold fusion of flavors that’s perfect over steamed rice or noodles!
Why You’ll Love This Recipe
✅ Fall-off-the-bone tender – Slow-simmered in aromatic spices
✅ Sticky caramelized glaze – Sweet, salty, and umami-rich
✅ Restaurant-quality – Deep flavors with minimal effort
✅ Versatile – Pair with rice, noodles, or bao buns
Ingredients
For the Ribs:
- 1 lb (500g) pork ribs, cut into 2-inch pieces
- 1-inch ginger, sliced
- 2 green onions, cut into strips
- 1 tbsp cooking wine (Shaoxing or dry sherry)
For the Braising Sauce:
- 1 tbsp oil (vegetable or peanut)
- 1 oz (30g) rock sugar (or 2 tbsp brown sugar)
- 3 garlic cloves, smashed
- 1 star anise
- 1 small cinnamon stick
- 2 tbsp fish sauce
- ½ tbsp fermented black bean sauce
- 1 tbsp oyster sauce
- 4 cups water (or enough to cover ribs)
Garnish:
- Toasted white sesame seeds
- Sliced green onions
Step-by-Step Instructions
1. Blanch the Ribs
- In a pot, cover ribs with cold water. Add ginger, green onions, and cooking wine.
- Bring to a boil, then simmer for 5 mins. Drain and rinse ribs.
2. Caramelize the Sugar
- Heat oil in a wok or deep pan over medium-low heat.
- Add rock sugar, stirring until melted and amber-colored (watch closely to avoid burning).
3. Sear the Ribs
- Add ribs to the caramel, tossing to coat. Cook for 2 mins until lightly browned.
4. Braise
- Add garlic, star anise, cinnamon, fish sauce, black bean sauce, and oyster sauce. Stir well.
- Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 30 mins.
5. Reduce the Sauce
- Uncover, increase heat to medium-high, and reduce sauce until thick and glossy (~10 mins).
6. Serve
- Garnish with sesame seeds and green onions.
Pro Tips
🔥 Control the caramel – Remove wok from heat if sugar darkens too quickly
🍯 Balance flavors – Add a splash of water if too salty; a pinch of sugar if too sharp
💦 Don’t overcrowd – Cook ribs in batches for better browning
FAQs
1. Can I use regular sugar?
✅ Yes, but rock sugar gives a smoother caramel.
2. How to make it less salty?
- Reduce fish sauce to 1 tbsp and add 1 tsp sugar.
3. Can I use a pressure cooker?
✅ Cook on High Pressure for 15 mins, then reduce sauce.
4. What if I don’t have black bean sauce?
✅ Substitute with ½ tbsp soy sauce + ½ tsp miso paste.
5. How to store leftovers?
- Fridge: Up to 4 days – Reheat with a splash of water.
- Freeze: Up to 2 months.
Serving Suggestions
🍚 Classic: Over steamed jasmine rice with bok choy
🍜 Noodle bowl: Toss with udon or egg noodles
🥢 Appetizer: Serve with toothpicks for easy sharing
Final Thoughts
These stir-fried ribs are a masterclass in bold Chinese flavors—tender meat, glossy sauce, and a hint of spice. Perfect for weeknight dinners or festive meals!
What’s your favorite way to cook ribs? Let me know below! 👇😊
Happy Cooking! 🎉🍖
#ChineseRecipes #StickyRibs #ComfortFood #EasyDinner
