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If you’re looking for a comforting and flavorful dish that’s deeply rooted in Chinese cuisine, Red-Braised Pork Ribs (红烧排骨) is a must-try.

This red-braised pork ribs is my father’s signature recipe, a dish I’ve loved since childhood. Even now, it remains a must-have whenever I visit my parents.

This savory, slightly sweet, and sticky dish showcases the beauty of braising, transforming pork ribs into tender, flavorful bites packed with umami goodness. The key ingredients include soy sauce, sugar, and aromatics like ginger, cinnamon and cloves, which are slowly simmered with the ribs to create a deliciously rich sauce.

Incorporating eggs into red-braised pork ribs is my father’s secret touch, and I’ve never tasted eggs quite like these anywhere else. I like to call them the soul of the dish—they absorb all the rich, savory flavors, elevating the entire meal.

Let’s dive into the recipe and discover how to make this popular Chinese comfort dish at home, I hope you enjoy it as much as I do!

Key Spices and Ingredients of Red-Braised Pork Ribs

The magic of red-braised pork ribs lies in the careful balance of key spices and ingredients that give the dish its rich, complex flavor and irresistible aroma. Here’s a closer look at the essential elements that make this dish so special:

Sugar: Traditionally Rock sugar is used for its subtle sweetness and glossy finish, it creates a beautiful caramelized coating on the ribs. Granulated sugar can also work if rock sugar is unavailable.The caramelization of sugar at the beginning of cooking is crucial for the dish’s signature sticky, glossy texture and slight sweetness.

Bay leaves: Bay leaves bring a mild, earthy aroma that complements the rich, savory flavors of the braising liquid.When simmered slowly, bay leaves release a slightly floral and peppery essence, which helps balance the heaviness of the soy sauce, sugar, and pork fat. Their addition contributes to a more layered and complex flavor profile, making the dish feel lighter and more aromatic.

Ginger: Sliced fresh ginger brings a warm, zesty note that balances the richness of the pork, adding freshness and complexity.

Cinnamon Stick: Often included for a subtle, warming background note, cinnamon complements the star anise and adds complexity to the braising liquid without overpowering the dish.Cloves: add an extra layer of warmth and complexity. they bring a sweet, slightly peppery flavor with a touch of bitterness that complements the other spices. The combination of cloves with the rich soy sauce and caramelized sugar creates a harmonious balance of sweet and savory, elevating the flavor profile of the pork ribs.

Cooking wine (Shaoxing Wine): This Chinese cooking wine imparts a slightly sweet, nutty flavor and helps to tenderize the meat. It also mellows out the gaminess of the pork, adding depth to the overall taste.

Soy Sauce (Light and Dark)

Light Soy Sauce: Adds saltiness and umami depth, while enhancing the natural flavors of the pork.
Dark Soy Sauce: Provides a deeper color and a hint of sweetness. It contributes to the iconic reddish-brown hue of the braised ribs.

The Balance of Flavors

The beauty of red-braised pork ribs is in the interplay of salty, sweet, savory, and aromatic elements. The soy sauces provide depth, while the sugar adds sweetness and a glossy finish. Aromatics like bay leaves, ginger, cinnamon, and cloves infuse the dish with their fragrant notes, making each bite a flavorful experience.

Mastering these key ingredients and spices is the secret to unlocking the full potential of this beloved Chinese dish.

For more information about the Chinese spices see my ingredients list

Cooking process

Once get the secret of the spices, the cooking process of the red-brasied pork ribs will become very easy.

Blanch the Ribs: Add ribs, bring water to a boil, then remove the foams, drain the water.
Caramelize the Sugar: Heat oil in a pan, add sugar, and stir until it melts into a golden caramel.
Add Ribs: Stir-fry the blanched ribs in the caramel for 2-3 minutes, coating them well.
Add Aromatics: Add bay leaves, ginger, cinnamon, cloves. Stir for 1 minute.
Add Sauces and Wine: Pour in Chinese cooking wine, light and dark soy sauce. Stir to combine.
Simmer: Add water to cover the ribs. Bring to a boil, then reduce heat and simmer for 20 -30 minutes.
Add boiled eggs: add boiled eggs into the pot during the simmer process.
Reduce the Sauce: Remove the lid and increase heat to reduce the sauce until thick and glossy.

Taste, adjust seasoning, and your dish is ready!

Red-Braised Pork Ribs 红烧排骨

Mina Zhang

Red-Braised Pork Ribs are a beloved Chinese dish for good reason. The combination of rich, savory soy sauce and sweet caramelized sugar creates a perfect harmony of flavors, while slow braising ensures the ribs turn out juicy and tender. This is the kind of dish that brings warmth to the dinner table, making it ideal for family meals or even a special occasion. Give it a try, and you’ll see why it’s a classic!

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Prep Time 10

Cook Time 40

Total Time 48

Course Main Course

Cuisine Chinese

Ingredients

1.5 kg pork ribs cut into small pieces
2 tbsp cooking oil
2 tbsp sugar preferably rock sugar, but granulated sugar works too
3-4 bay leaves
4-5 slices of ginger
1 small cinnamon stick
3-4 cloves
1/4 cup Cooking wine or dry sherry
3 tbsp light soy sauce
1 tbsp dark soy sauce
Water or broth enough to cover the ribs
4 eggs
Salt to taste

Instructions

Add the pork ribs to a pot of cold water, bring to a boil, blanch them for 3-5 minutes, remove the foams. Remove and drain the blanched pork ribs from the pot, set aside.
In a wok or a large pan, heat 2 tablespoons of oil over medium heat. Add the sugar and stir gently until it melts and turns a golden-brown caramel. Be careful not to burn it.
Once the sugar is caramelized, add the blanched ribs into the wok. Stir-fry the ribs for 2-3 minutes, until the pork ribs is brown.
Toss in the bay leaves, ginger slices, cinnamon stick, cloves, Stir-fry everything for another minute to release the flavors.
Add cooking wine, the light and dark soy sauces, Stir well to coat the ribs.
Pour in enough water to cover the ribs. Bring it to a boil, then reduce the heat to low and cover the pan with a lid. Let the ribs simmer gently for about 10 minutes. Stir occasionally to prevent sticking.
At the meanwhile, boil 4 eggs in another pot for 7- 8 minutes. Remove the egg shells and cut slightly on the egg white.
Add the eggs to pan of pork ribs, add salt, bring to a boil, then simmer for another 10 minutes or until the ribs are tender.
Once the ribs are tender, remove the lid and turn up the heat to medium-high. Allow the sauce to reduce, stirring occasionally to prevent burning. The sauce should become glossy and cling to the ribs.
Taste and adjust seasoning with salt if necessary. Once the sauce has reduced to your desired consistency, turn off the heat.
The braised pork ribs is ready!