Braised Pork Rib With Chef's Special Sauce Recipe

Trim and season

Pat the ribs dry with paper towels. Trim excess fat if desired. Lightly season the ribs all over with 1 tsp salt and 1 tsp freshly ground black pepper. Place ribs in a bowl, add 2 tbs light soy sauce and 2 tbs Shaoxing wine; toss to coat. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbs vegetable oil. When oil is hot and shimmering, add the marinated ribs in a single layer (work in batches if necessary) and brown on all sides, 3–4 minutes per side, until nicely caramelized. Transfer browned ribs to a plate and set aside.

Reduce heat to medium. In the same pot with remaining fond, add 2 tbs julienned ginger, 4 minced garlic cloves, and the white parts of 3 scallions. Sauté 1–2 minutes until fragrant but not burnt.

Add 3 tbs brown sugar to the aromatics and stir until it begins to melt and caramelize slightly, about 1 minute. Stir in 1 tbs dark soy sauce, 2 tbs oyster sauce, 1 tbs hoisin, 2 tbs ketchup, 1 tbs rice vinegar, and 1 tsp chili garlic sauce (if using). Mix to combine and deglaze, scraping browned bits from the bottom of the pot.

Return the browned ribs to the pot, arranging them bone-side down. Pour in 500 ml water or low-sodium chicken stock, just enough to come about three-quarters up the ribs. Add 2 pieces star anise, 1 cinnamon stick, and 1 tsp Sichuan peppercorns (optional). Bring the liquid to a gentle boil.

Once boiling, reduce heat to low so the surface barely simmers. Cover the pot with a tight-fitting lid and braise gently for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is very tender and starting to pull away from the bones. Check halfway through and spoon some braising liquid over the ribs; if needed, rotate pieces for even cooking.

When the ribs are tender, carefully transfer them to a plate and tent loosely with foil to keep warm. Increase heat to medium-high and bring the braising liquid to a lively simmer. Skim off any excess fat from the surface with a spoon.

In a small bowl, whisk 1 tbs cornstarch with 2 tbs cold water to make a slurry. Stir the slurry into the simmering braising liquid to thicken. Simmer 2–3 minutes until the sauce coats the back of a spoon. Stir in 1 tsp sesame oil. Taste and adjust seasoning with a pinch of salt or 1 tsp light soy sauce if needed.

Return the ribs to the pot and spoon the glossy sauce over them to warm for 1–2 minutes.

Transfer ribs to a serving platter. Spoon additional sauce over the ribs. Garnish with thinly sliced green parts of 2 scallions and 1 tsp toasted sesame seeds. Serve hot with steamed rice or steamed buns.