Braised Chinese Pork Short Ribs

falling-off-the-bone delicious flavorful ribs

slow-braised to perfection tender aromatic and flavorful

unmistakenly chinese with a hint of spiciness

Braised Chinese Pork Short Ribs

Ready : 1 hr[ Prep : 05 mins † Active : 05 mins † Excl. Marinating ]
Serves : Pair with other dishes as in a Chinese dinner
Generic : Sear/Braise
Difficulty : Easy Printable Recipe

There is no shortage of Ribs recipe around – with all kinds of flavors, done in different ways. Here are two versions of Ribs done in The VianD’s way – flavored with the unique pungent NamYue (fermented Red Bean Curd) – Baked Long Ribs (NamYue vs BlackPepper). While both are utterly delicious in their own way, the contrast of flavors cannot be more different! This Ribs recipe presented here is a little tedious but U’ll be rewarded with the most tender plate of delightful flavorful Ribs. There are basically two processes that U has to go through. First, U seared the Ribs and then slow-braised to tender perfection with incredible infusion of flavors. The result – an absolutely delicious falling-off-the-bone Ribs dish. Here’s The VianD’s take on “Braised Chinese Pork Short Ribs”.


Pork Ribs – Preferable with some fat. Chop to about 3-inch long (these are way too short), thoroughly washed and pat dry.

Fresh Aromatics – Smashed Garlic, Shallot, sliced Ginger and Red Chili. Triangular Onion, Potatoe and Red Carrot sticks (abt 1/2 inch thick).

• Dried Aromatics – 1-2 dried Chili  – deseed and cut to about an inch long. Not in the image – A tiny petal of Star Anise (can be overpowering), a small stick of Cinnamon stick and a Bay-leaf.

Seasoning – Light soy, Salt, Sugar, White Pepper, a dash of Oyster, Sesame oil and Shaoxing wine.  A dash of Dark soy for coloring.  All to taste.

Ribs Seasoning

Kosher Salt (The VianD added a little Malton Smoked Sea Salt) and freshly ground Black Pepper. Or alternately U can use Sea Salt or better quality Salt but definitely no Refined Salt (regular table Salt). All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!


Preparing the Ribs

• Simply seasoned the Ribs with the Seasoning Ingredients thoroughly. *** Trick: If U want really tender flavorful Ribs, give the Ribs a couple of good jabs with a fork (specifically at the side near the bone).

• Make sure the Ribs are at room temperature. On medium heat, get a Pan with some oil to just below smoking hot. Start by searing the Ribs till light golden brown.

• Next add all the Fresh/Dried Aromatic (except Bay leaf). Mix everything thoroughly and saute till aromatic. Add water to about just covering the Ribs (this will be ur gravy). Bring boil. Turn the heat to low, add the Bay Leaf, cover and let simmer for about 45 mins or till ur preference of tenderness of the Ribs. Add more water along the way if needed, Be gentle and DO NOT stir too much else the Ribs will break down.
• Add all the Seasoning Ingredients, a few gentle stirs just to incorporate everything and U are done.


• The VianD served this as a dish by itself, paired with other dishes as in a Chinese dinner.

• However, U can easily serve this as a Main course as in the West, with side condiments of Fries, Mashed Potatoes and some kind of Greens/Salad.

~~* EnD *~~
Copyright © 2014 The VianD · All Rights Reserved
All Text and Photographs are the property of The VianD unless otherwise indicated.
No part of the content may be reproduced without prior written consent from The VianD.

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