Braised Pork Ribs with Cinnamon
The unique aroma of cinnamon perfectly complements the rich flavor of pork ribs. Slow-braised until tender and falling off the bone, with a thick, savory sauce that clings to every piece. A comforting home-cooked dish that warms the soul.
Ingredients
10 items- Pork ribs (large chops) 500 g
- Cinnamon stick 1 small piece
- Ginger 1 piece (20 g)
- Spring onions 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 1 tbsp
- Cooking wine 2 tbsp
- Salt to taste
- Vinegar (optional) 1 tsp
Nutrition
Steps （8 steps）
Wash the ribs and pat dry with paper towels. Tenderize both sides with the back of a knife, then cut into 5 cm sections. Mix with 1 tbsp wine and a pinch of salt; marinate for 15 minutes.
Break the cinnamon into small pieces. Slice the ginger and cut the spring onions into sections. Set aside.
Heat 2 tbsp oil in a non-stick skillet over medium heat until shimmering. Place ribs in a single layer and fry until golden brown on both sides, about 2 minutes per side. Remove and set aside.
In the same skillet with residual oil, sauté the cinnamon, ginger, and spring onions over low heat for about 30 seconds until fragrant, being careful not to burn the cinnamon.
Return the ribs to the skillet, turn the heat to high. Add light soy sauce, dark soy sauce, and rock sugar. Stir-fry quickly to evenly coat the ribs with the sauce.
Pour in enough boiling water to cover the ribs. Bring to a boil, then reduce heat to low, cover, and braise for 40 minutes until the ribs are tender and can be easily pierced with a chopstick.
Remove the lid, turn the heat to high, and reduce the sauce while stirring frequently, about 5-8 minutes, until the sauce thickens and glazes the ribs. Add vinegar if using just before turning off the heat.
Transfer the ribs to a serving plate, drizzle the remaining sauce over them, and garnish with some chopped spring onions or white sesame seeds. Serve hot.
Tips
1. Cinnamon is very aromatic; do not use too much or it will overpower the dish. 2. Pounding the ribs helps them absorb flavor and become tender. 3. Stir continuously while reducing the sauce to prevent sticking; the sauce is ready when it coats the ribs nicely.
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