4 Ways to Enjoy Fall-Off-the-Bone Braised Ribs

Name: 4 Ways to Enjoy Fall-Off-the-Bone Braised Ribs
Prep time: 30 min
Cook time: 1 hr 30 min
Total time: 2 h
Yield: 10 servings
Cuisine: Chinese
Ingredients: 2.6 lb. Pork Ribs; 1 tbsp. Soy Sauce; 5 oz. Garlic Peeled Cloves; 3 oz. Red Onion, Julienned; 0.5 cup Dry Chili; 3 count Star Anise; 0.25 cup Rock Sugar; 1 tbsp. Shaoxing Wine; 6 cup Water; 0.5 cup Shaoxing Huadiao Rice Wine; Seasonings; 0.66 cup Soy Sauce; 0.25 cup Hoisin Sauce; 0.5 tbsp. Five Spice; 1st Way; 1 stick French baguette; 0.5 cup Cooked Onion; 1 tsp. Chopped Parsley; 2nd Way; 3 oz. Cooked rice; 0.25 cup Pickle mustard; 1 tbsp. Pickled red pepper sauce; 1 tbsp. Cilantro; 3rd Way; 1 stick Hot dog bread; 0.25 cup Pickled radish; 0.25 cup Pickled Carrot; 0.25 cup Julienned cucumber; 2 tbsp. Mayonnaise; 4th Way

Chef John shows you how to make the best Fall-off-the-bone Braised Ribs with step by step instruction. You can enjoy the ribs with anyway you like, such as Ribs sandwiches, Ribs Banh Mi, or simply over a bowl of rice.

Chef John Zhang

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4 Ways to Enjoy Fall-Off-the-Bone Braised Ribs

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Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

10 SERVING

Ingredients:

2.6 lb. Pork Ribs
1 tbsp. Soy Sauce
5 oz. Garlic Peeled Cloves
3 oz. Red Onion, Julienned
0.5 cup Dry Chili
3 count Star Anise
0.25 cup Rock Sugar
1 tbsp. Shaoxing Wine
6 cup Water
0.5 cup Shaoxing Huadiao Rice Wine
Seasonings
0.66 cup Soy Sauce
0.25 cup Hoisin Sauce
0.5 tbsp. Five Spice
1st Way
1 stick French baguette
0.5 cup Cooked Onion
1 tsp. Chopped Parsley
2nd Way
3 oz. Cooked rice
0.25 cup Pickle mustard
1 tbsp. Pickled red pepper sauce
1 tbsp. Cilantro
3rd Way
1 stick Hot dog bread
0.25 cup Pickled radish
0.25 cup Pickled Carrot
0.25 cup Julienned cucumber
2 tbsp. Mayonnaise
4th Way
1 count Hot dog bread
0.25 cup Bean sprouts
2 pieces Perilla leaves
1 tbsp. Green onion
1 tbsp. Sriracha hot chili sauce

Directions:

Step 1

Coat the whole pork ribs with soy sauce, and deep fry at 400°F (200°C) oil until the ribs turn a golden brown.

Step 2

Deep fry garlic cloves at 250°F (120°C) oil for 5 seconds or until golden brown. Use a spider to take the garlic out and set aside.

Step 3

Deep fry julienned red onion at 250°F (120°C) oil for 5 seconds. Use a spider to take onion out and set aside.

Step 4

In a wok on high heat, add dry red chili, star anise, and rock sugar. Deglaze with Shaoxing wine, and add water, fried ribs and garlic and red onion (water submerge the ribs).

Step 5

Add Shaoxing Huadiao rice wine, soy sauce, hoisin sauce, and five-spice; bring it to boil; cover with a lid; and simmer for 90 minutes.

Step 6

Take the garlic and red onion out and put them in a bowl. Take the ribs out and set it on a cutting board. Pull all the bones out and cut the ribs into strips.

[Assemble] 1st Way

A foot-long French baguette, cut into half, brush with melted butter, and toast in the oven to golden crispy. Lay two pieces of deboned ribs on bread, top it with braised garlic and red onion, spoon meat juice on it, and garnish with parsley.

[Assemble] 2nd Way