Originally posted April 30, 2012

Braised Pork Riblets

Braised Pork Riblets by car2ngrl

I saw this in the LA Times and, basically, it was love at first sight. I was a little worried about how long it was cooking but the end result was tender meat that fell off the bone. YUM! Perfect over a bowl of rice to sop up all the delicious juices.


  • 2 lb pork spareribs, cut lengthwise (through the bone) into strips about 1-1/2 to 2 inches wide*
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons brown sugar
  • 1 tablespoon dark soy sauce
  • 3 tablespoons rice wine or dry sherry
  • 1-1/2 cups water
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, finely chopped
  • 1 tablespoon fermented black beans, unrinsed and chopped
  • 1/4 cup cilantro, coarsely chopped (optional)
  • *I had the butcher cut a rack of ribs in thirds, which left me with about 3-1/2 pounds of ribs so I double all other ingredients.
4 servings


Prepare the ribs by removing the tough membrage that runs along the underside of the ribs. Then slice between each bone/cartilage, creating individual riblets.

Mix salt, sugar, soy sauce, wine, and water. Set aside near stove with remaining ingredients.

Heat heavy pot (or wok) over high heat. Add oil then garlic, ginger, and onion. Stir for about 15-30 seconds.

Then add riblets and beans. Cook for 1-2 minutes until pork turns white.

Add seasoning liquid and bring to boil.

Then reduce heat, cover, and simmer for about an hour, stirring every 20 minutes.

Remove cover and increase heat to medium-high. As sauce reduces, skim fat and "skum" from top.

Continue to cook until sauce reduces by about half and is thick enough to coat the pork (about 8-10 minutes).

Remove from heat and serve with [optional] cilantro garnish.

1-1/2 hours



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Adapted from

Los Angeles Times
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