Braised Pork Ribs
Red Wine

Simple yet sophisticated red wine pork ribs, tender and flavorful, turning you into a master chef in a second.

Ingredients

• 500 g pork ribs
• 150 ml red wine
• 1 carrot
• 1/2 onion
• 3 cloves garlic
• 2 pieces star anise
• 2 bay leaves
• 1 dried chili
• 15 g rock sugar
• 1 tbsp light soy sauce
• to taste salt
• to taste black pepper
• 1 tbsp cooking oil

Instructions

1. 1Pat dry the pork ribs

   

   Place the pork ribs on a wooden cutting board and use paper towels to gently pat them completely dry. Removing excess moisture ensures better browning when searing later.

   Tip: Patting the meat dry is essential to prevent oil splattering and to achieve a nice golden sear.
2. 2Season and marinate the ribs

   

   Transfer the dried pork ribs into a glass bowl, season them with an even dusting of salt and freshly ground black pepper, and let them marinate for 10 minutes to absorb the flavors.

   Tip: Allowing the ribs to sit with salt and pepper helps tenderize the meat slightly before cooking.
3. 3Sear the pork ribs

   

   Place individual pork rib pieces into a hot pan with a little oil, using tongs to sear them until both sides turn slightly golden brown.

   Tip: Do not overcrowd the pan; sear in batches if necessary to get an even crust.
4. 4Remove the seared ribs

   

   Carefully remove the seared pork ribs from the pan using tongs, leaving the flavorful residual cooking oil behind for the next step.

   Tip: Leaving the rendered fat in the pan builds a rich flavor base for the aromatics.
5. 5Sauté the aromatics and vegetables

   

   Add garlic cloves, chopped carrot chunks, and onion pieces directly into the pan containing the residual oil, sautéing them to release their fragrance.

   Tip: Sautéing the vegetables in the pork fat infuses them with savory depth.
6. 6Combine ribs and vegetables

   

   Add the previously seared pork ribs back into the pan alongside the sautéed vegetables, preparing them for the braising phase.

   Tip: Mixing the ribs back with the aromatics ensures all components cook together harmoniously.
7. 7Pour in Red Wine

   

   Pour red wine directly over the seared pork ribs and vegetable mixture in the pan.

   Tip: Ensure the wine coats the ingredients evenly to build a rich flavor base.
8. 8Add Spices and Aromatics

   

   Add rock sugar, star anise, bay leaves, and dried chili into the pot with the ribs and wine mixture.

   Tip: Rock sugar helps create a glossy, balanced glaze as the liquid reduces.
9. 9Simmer on Low Heat

   

   Cover the pot with its lid and let everything simmer on low heat for 20 minutes without adding any extra water.

   Tip: Simmering without added water allows the meat to absorb the pure flavors of the wine and spices.
10. 10Season and Reduce Sauce

    

    Add salt, black pepper, and light soy sauce to the pan, then turn up the heat for high-heat sauce reduction.

    Tip: Watch closely during the reduction phase to prevent the sauce from burning as it thickens.

Storage & Reheating

Burn It Off

Frequently Asked Questions