Counter 06 · Stews & Braises
Soy-Braised Pork Spare Ribs with Egg Noodles
Chopped pork spare ribs simmered in soy sauce, rock sugar and star anise until sticky and tender, then piled next to springy egg noodles that soak up the leftover sauce.
- Prep
- 15 min
- Cook
- 1 hr
- Serves
- 4
- Level
- Easy
Hong shao pai gu, or red-braised spare ribs, is weeknight comfort food in homes across eastern China. There is no oven and no long marinade, just a quick blanch to clean the ribs, a brief fry in caramelized sugar, and 45 minutes of simmering. The caramel is what gives the ribs their mahogany color, so watch it closely and pull it the moment it turns amber. Leftover sauce is precious. Toss it with plain egg noodles and you have a second meal.
Method
-
Cover the ribs with cold water in a pot, bring to a boil, and boil 3 minutes. Drain and rinse off the scum.
-
Heat the oil and sugar in a wok over medium heat, stirring, for 3 to 4 minutes until the sugar melts and turns amber.
-
Add the ribs and toss quickly for 2 minutes until coated and glossy. Add the ginger, scallions and star anise and stir 30 seconds.
-
Splash in the Shaoxing wine, then add both soy sauces and enough hot water to barely cover the ribs. Bring to a boil, cover, and simmer on low for 45 minutes.
-
Uncover, raise the heat to high, and boil for 6 to 8 minutes, turning the ribs often, until the sauce reduces to a sticky glaze.
-
Meanwhile cook the noodles in boiling water for 2 to 3 minutes, drain, and toss with the sesame oil and 2 tbsp of the rib sauce.
-
Serve the ribs beside the noodles with the herbs on top.
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