Braised Soy Sauce Pork Ribs with Dried Chillis
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.
|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|
|1½Dark 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|