Honey Garlic Braised Pork Ribs

Tender braised pork ribs glazed in a savory-sweet honey garlic sauce with a gentle kick of fresh chili, cooked to fall-apart perfection.

Ingredients

• 750 g pork spare ribs
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp tomato ketchup
• 1 tbsp cooking wine
• 1/2 tbsp dark soy sauce
• 8 cloves garlic
• 3 millet chili peppers
• 4 slices ginger
• 2 tbsp cooking oil
• 2 stalks green onions

Instructions

1. 1Blanch the pork ribs

   

   Place the pork ribs into a wok with cold water, add ginger slices and cooking wine, and bring to a boil to remove impurities and blood foam. Once the water boils, remove the ribs and rinse them thoroughly to ensure a clean flavor.

   Tip: Always start with cold water to effectively draw out impurities from the meat.
2. 2Prepare the sauce

   

   In a bowl, combine light soy sauce, oyster sauce, honey, cooking wine, dark soy sauce, and tomato ketchup using a spoon, mixing thoroughly to create the flavor base.

   Tip: Mix the sauces well before cooking so the honey and thick condiments fully dissolve into the liquid.
3. 3Remove and rinse the ribs

   

   Once the ribs have boiled for a few minutes, scoop them out with a strainer and rinse them under clean water to wash off any remaining blood foam.

   Tip: Rinsing the boiled ribs under warm water prevents the meat fibers from seizing up, keeping them tender.
4. 4Pan-fry the pork ribs

   

   Place the cleaned pork ribs into the wok and fry them in hot oil until both sides turn a golden brown color, then remove them and set aside.

   Tip: Fry until golden to lock in the juices and build a rich savory crust before braising.
5. 5Sauté aromatics

   

   Leave a small amount of base oil in the wok, add the chopped millet peppers and two-thirds of the garlic, and stir-fry them until the surface looks slightly charred and fragrant.

   Tip: Make sure not to burn the garlic completely, just get a light char for extra aroma.
6. 6Heat the sauce base

   

   Once the aromatics are fragrant and slightly charred, pour the prepared sauce mixture into the wok. Stir quickly and heat the liquid until it bubbles, creating a rich, flavorful base for the meat.

   Tip: Stir quickly after pouring in the sauce to prevent it from burning in the hot wok.
7. 7Toss the fried ribs with sauce

   

   Return the browned ribs to the wok with the bubbling sauce and aromatics. Stir-fry rapidly over medium-high heat until every piece is evenly coated in the glossy base mixture.

   Tip: Keep the heat steady so the sauce quickly wraps around the ribs without burning the aromatics.
8. 8Add water and braise

   

   Pour clean water into the wok just enough to cover the pork ribs. Cover the wok with a lid and let the ribs simmer on medium heat to tenderize and absorb the rich flavors.

   Tip: Ensure the water level covers the ribs completely so they cook and tenderize evenly during the 45-minute braise.
9. 9Cover and simmer the ribs

   

   Place a metal lid securely over the wok and allow the pork ribs to simmer on medium heat for about 45 minutes until the meat is tender and the liquid reduces.

   Tip: Avoid lifting the lid too frequently during simmering to keep the internal heat and moisture consistent.
10. 10Add remaining garlic and reduce sauce

    

    Once the sauce has reduced and thickened significantly near the end of cooking, add the remaining raw garlic pieces into the wok. Quickly stir everything together to blend the fresh garlic aroma into the dish.

    Tip: Adding a portion of raw garlic towards the very end creates a double-layered garlic flavor profile.
11. 11Add green onions and finish

    

    Add the freshly chopped green onions into the wok with the glazed pork ribs, stir-fry evenly to incorporate the fresh flavor and aroma, and then remove from heat to serve.

    Tip: Add the green onions right at the very end so they stay vibrant green and aromatic.

Storage & Reheating

Burn It Off

Frequently Asked Questions