Cinnamon-Braised Pork Ribs (Zi Gui Men Da Pai)
The aromatic fragrance of cinnamon perfectly blends with the savory pork ribs, creating a glossy, tender dish that warms both body and heart. A classic home-style favorite.
Ingredients
11 items- Pork ribs (center-cut) 500g
- Cinnamon stick 1 small piece (5g)
- Ginger 4 slices
- Spring onions 2
- Star anise 2
- Cooking wine 2 tablespoons (30ml)
- Light soy sauce 3 tablespoons (45ml)
- Dark soy sauce 1 tablespoon (15ml)
- Rock sugar 20g
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （6 steps）
Rinse and pat dry the ribs. Tenderize both sides with the back of a knife. Marinate with 1 tbsp cooking wine and 2 ginger slices for 15 minutes to tenderize and remove any gamey smell.
Heat oil in a pan over medium heat until 70% hot (just shimmering). Add ribs and fry until both sides are golden brown (about 2 min per side). Remove and set aside.
Leave a little oil in the pan. Add spring onion sections, ginger slices, star anise, and cinnamon stick. Sauté over low heat for about 1 minute until fragrant.
Return ribs to the pan, turn to high heat. Add 1 tbsp cooking wine, light soy sauce, dark soy sauce, and rock sugar. Stir-fry quickly to coat ribs evenly and allow them to caramelize.
Add hot water (about 800ml) to just cover the ribs. Bring to a boil over high heat, then reduce to low heat. Cover and simmer for 50 minutes until ribs are tender and easily pierced with chopsticks.
Remove lid, turn to high heat to reduce the sauce, stirring constantly. When the sauce thickens and coats the ribs (glazes the back of a spoon), taste and adjust salt. Stir well and serve.
Tips
Add cinnamon during the last 30 minutes of simmering to prevent flavor loss. Tenderizing the ribs with the back of a knife helps them absorb flavors and results in tender meat.
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