Stewed Pork Ribs Recipe

Season ribs

Pat the ribs dry with paper towels. In a bowl, toss the ribs with kosher salt, black pepper, light soy sauce and Shaoxing wine. Let sit 15 minutes at room temperature to absorb flavors.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add vegetable oil and swirl to coat. When shimmering, add the ribs in a single layer (work in batches if needed) and sear until browned on all sides, about 3–4 minutes per side. Remove seared ribs to a plate.

Reduce heat to medium. Add ginger slices, smashed garlic, halved shallot, and the white parts of the scallions to the pot. Sauté 1–2 minutes until fragrant and slightly caramelized, scraping up browned bits from the bottom of the pot.

Return the ribs to the pot. Add stock, dark soy sauce, oyster sauce, brown sugar, black vinegar, star anise and Sichuan peppercorns. The liquid should come about two-thirds up the ribs; if needed, add up to 1/2 cup more stock or hot water. Bring to a gentle simmer.

Skim any foam or excess fat from the surface with a spoon. Once simmering, cover the pot and reduce heat to low so the liquid is barely simmering. Braise gently for 1 to 1½ hours, turning the ribs every 20–30 minutes so they cook evenly. If using carrots or daikon, add them after the first 30 minutes so they become tender but not mushy.

Check tenderness by piercing meat near bone; it should be very tender and pulling away from the bone when done. If ribs are not tender after 1½ hours, continue simmering and check every 15 minutes.

Once ribs are tender, remove the lid and increase heat to medium-high. Simmer uncovered 8–10 minutes to concentrate the sauce slightly. Taste the sauce and adjust seasoning with a pinch of salt, additional soy or a teaspoon of sugar if needed.

Mix cornstarch and cold water to make a smooth slurry. Stir the slurry into the simmering sauce a little at a time until sauce thickens to a glossy coating consistency (you may not need the full tablespoon). Stir in sesame oil, then return the ribs and vegetables to coat in the sauce and heat through 1–2 minutes.

Transfer ribs to a serving platter, spoon sauce and vegetables over the top. Sprinkle with sliced scallion greens and toasted sesame seeds, if using. Serve hot with steamed rice or noodles.