Braised Soy Sauce Pork Ribs with Dried Chillis

1 hr


4 - 6 pax

A pressure cooker or an Instant Pot will cut your cooking time significantly but the good ol’ heavy pot works wonders too.
This fall-off-the-bone recipe ticks all the boxes for braised pork ribs – the rich black sauce is sweet, sticky and slightly spicy and the pork ribs are charred, smokey and full of flavour.
* Instead of a pressure cooker / instant pot, you may use a heavy pot and stew the pork ribs for 1½ hour, flipping them every now and then.

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Adjust Servings
1.1kg Spare ribs
3pieces of salted fish (fried until crispy and reserve oil)
1inch knob ginger (Smashed)
10cloves Garlic (smashed with skin on)
2tsp Fish sauce
Dark soy sauce
2tbsp Light soy sauce
150ml Rice wine
8pieces Dried chillies (pre-soaked)
4pieces Rock sugar
3stalks Scallions (tied in a bunch)
2 tbsp Cornstarch solution (2 cornstarch1 water):
2tbsp Cooking oil



Sauté pork ribs in pot and brown the ribs at all sides in batches. Set aside.
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In the same pot, add in oil from frying salted fish, add in ginger, garlic and dried chillies. Stir fry until fragrant.
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Add in pork ribs, rice wine, dark soy sauce, light soy sauce, fish sauce and rock sugar, continue to mix well until rock sugar is melted.
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Pressure cook for 30 minutes.
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Once done, reduce liquid until thick and saucy, add in cornstarch solution to thicken the sauce.
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Crush the salted fish and mix well.
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Serve hot!
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