Red Yeast Rice Ribs
Pork ribs coated in vibrant red yeast rice, sweet and sour with tender texture. A traditional Fujian dish that is unforgettable.
Ingredients
13 items- Pork ribs 500g
- Red yeast rice (fermented) 3 tbsp
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- White sugar 2 tbsp
- Ginger 4 slices
- Scallions 2 stalks
- Garlic 3 cloves
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Salt to taste
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Place ribs in cold water with ginger and 1 tbsp wine; bring to a boil, skim off foam, simmer for 3 mins over medium heat. Drain and rinse with warm water.
In a wok, heat 2 tbsp oil over medium heat until moderately hot. Add ginger, scallion, garlic, star anise, cinnamon; stir-fry for 1 min until fragrant.
Add 3 tbsp red yeast rice, reduce heat to low and stir well for 30 seconds until aromatic and color deepens.
Return blanched ribs to wok, increase heat to medium and stir-fry for 2 mins, coating each piece evenly with the sauce.
Add light soy sauce, dark soy sauce, and sugar; continue to stir-fry for 1 minute to combine.
Pour in hot water until half-submerged (about 200ml), bring to a boil, then reduce to low heat, cover and simmer for 30 mins until ribs are tender and sauce reduces.
Uncover, increase heat to high to thicken the sauce, stirring constantly to prevent sticking. When sauce coats the ribs, add salt to taste, sprinkle with scallions.
Tips
Adjust the amount of red yeast rice to preference; add more for a deeper red. Stir frequently during reduction to prevent burning. Simmer time may vary; ribs are done when a skewer inserts easily into the thickest part.
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