Fole Rib Recipe
Make Fole Rib Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Braising Liquid
Finish & Garnish
Method
Pork and Marinade
- 1
Prepare the ribs
Trim any excess loose fat from the ribs and remove the membrane from the bone side if present: slide a paring knife under the membrane at one end, loosen it and pull it away using a paper towel for grip.
- 2
Make the dry rub
In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Stir until evenly mixed.
- 3
Season the ribs
Pat the ribs dry with paper towels. Rub olive oil evenly over both sides of the rib rack, then massage the dry rub onto both sides, pressing it into the meat. Drizzle the apple cider vinegar over both sides and let the ribs sit at room temperature for 20 minutes or refrigerate, covered, for up to 4 hours to let flavors penetrate.
Braising Liquid
- 4
Preheat oven and prepare braising pan
Preheat the oven to 300°F (150°C). Choose a roasting pan or deep baking dish large enough to hold the ribs in a single layer, bone side down.
- 5
Combine liquid
In a measuring cup or bowl whisk together stock, water, soy sauce and the tablespoon of brown sugar until sugar dissolves. Add the bay leaf and whole peppercorns to the braising pan.
- 6
Braise the ribs
Place the seasoned ribs bone-side down into the pan. Pour the braising liquid around the ribs — it should come up the sides but not cover the top of the meat (aim for 1/3 to 1/2 of the ribs submerged). Cover tightly with a lid or foil and transfer to the oven. Cook for 2 to 2.25 hours, until the meat is tender and pulls back from the bones slightly.
- 7
Rest and reduce liquid
Carefully remove the pan from the oven. Transfer ribs to a cutting board and tent with foil to keep warm. Pour the braising liquid into a small saucepan and simmer gently over medium heat until reduced by about half and slightly syrupy (5–8 minutes). Skim any fat if desired.
Finish & Garnish
- 8
Glaze the ribs
Return the ribs to the pan or place on a rimmed baking sheet lined with foil. Combine the reduced braising liquid with the barbecue sauce and butter; brush the mixture generously over the ribs.
- 9
Optional broil for caramelization
Set oven to broil (or high 500°F / 260°C) and place the ribs 6–8 inches from the heat source. Broil for 3–5 minutes, watching carefully, until the glaze bubbles and caramelizes but does not burn. Remove when nicely browned.
- 10
