Pork ribs are wonderful, pretty much however you cook them. One of my pet peeves with pork ribs is tough meat – basically, if you’re going to do pork ribs, make sure the meat is fall off the bone!
Ingredients:
- 6 medium size ribs (about half of a rack)
- 2 tablespoons of spicy doubanjang (fermented chili black bean sauce)
- 1 tablespoon of chili oil
- 1 teaspoon of cinnamon
- 1 teaspoon of coriander
- 1 bay leaf
- 1 teaspoon of fermented black beans
- 1/2 tablespoons of Sichuan peppercorn
- 6 cloves of garlic smashed
- 8 slices of ginger
- 2 stalks of green onions chopped
- 2-3 star anise
- 1 tablespoon of dark soy sauce
- 1 tablespoon of rice wine
- 1 tablespoon of brown sugar
- Oil for cooking
- Water as needed
Tips:
- This makes a pretty spicy dish, but if you don’t like it super spicy, you can omit the peppercorns and the chili oil and it’ll taste just as good.
- As always, this is a recipe that takes lots of patience. 🙂
Directions:
- Cut the pork ribs into individuals ones.
- Prepare garlic, green onions, ginger, star anise, peppercorns, fermented black beans, bay leaf, coriander, and cinnamon and put everything in a bowl.
- Place the pork ribs and a few pieces of ginger into a pot and fill with water; bring to boil and boil for 2 minutes.
- Drain and set the pork ribs aside.
- In a different pot (or same pot if you’ve washed it), put in oil and spicy doubanjang.
- Stir fry the doubanjang until fragrant.
- Put in all the ingredients from the bowl you’ve prepared earlier and stir fry again until fragrant.
- Add in the pork ribs, sugar, soy sauce, and rice wine and cook for 2 minutes.
- Add in water to barely cover the meat.
- Put the lid on and cook on low medium heat for 2 hours.
- Turn and move the meat around every 20-30 minutes in between.
- Once the meat is soft, place it into a bowl and garnish with leftover green onions.
- Ready to serve!
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