Braised Smoked Ribs
Potatoes

A rustic, homestyle dish featuring tender smoked ribs and soft potato chunks braised in a rich, caramelized savory sauce, finished with fresh green onions.

Ingredients

• 500 g smoked pork ribs
• 300 g yellow potatoes
• 2 tbsp rapeseed oil
• 1 tbsp white sugar
• 1 can beer
• 1 knob ginger
• 3-5 birds eye chilies
• 1 tsp MSG
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp lard
• 2 tbsp cooking wine
• 2 stalks green onions

Instructions

1. 1Blanch the smoked ribs

   

   Place the chopped smoked ribs into a wok filled with cold water. Bring the water to a boil and let the ribs cook for about two minutes to remove impurities and excess salt. Remove the ribs from the water and set them aside for the next step.

   Tip: Blanching helps ensure the final dish has a clean, balanced flavor by removing surface impurities from the smoked meat.
2. 2Caramelize the sugar

   

   Heat a small amount of rapeseed oil in a clean wok over medium heat. Add the white sugar and continuously stir with a spatula until the sugar melts and transforms into a deep, rich caramel color.

   Tip: Watch the sugar carefully; it can go from perfectly caramelized to burnt very quickly. Maintain steady movement with your spatula.
3. 3Sear the ribs

   

   Add the blanched smoked ribs into the wok with the caramel base. Stir-fry the ribs until they are evenly coated and start to become slightly charred and fragrant. Add a splash of cooking wine to enhance the aroma and remove any lingering odors.

   Tip: The caramelization provides a beautiful color and a subtle sweetness that complements the smoky flavor of the ribs.
4. 4Deglaze with beer

   

   Once the ribs are fragrant, pour in a small can of beer to deglaze the wok. Follow this by adding a small bowl of boiling water to create the base for the braising liquid.

   Tip: Using beer adds a unique depth and subtle maltiness to the sauce, which pairs exceptionally well with smoked meats.
5. 5Season the braise

   

   Into the simmering mixture, add the ginger slices, birds eye chilies, MSG, light soy sauce, and dark soy sauce. Allow the flavors to meld together as the ribs continue to simmer.

   Tip: Dark soy sauce is primarily for color, while the light soy sauce provides the savory saltiness needed for the braising liquid.
6. 6Add the potatoes

   

   Add the chunks of yellow potatoes into the wok with the ribs and aromatics. Reduce the heat and braise the mixture together for about 8 minutes until the potatoes are tender and have absorbed the flavorful sauce.

   Tip: Ensure the potatoes are cut into uniform sizes so they cook evenly throughout the braising process.
7. 7Add savory lard

   

   Stir in a dollop of flavorful lard into the pot of simmering ribs and potatoes. This adds richness and depth to the sauce, coating the ingredients in a savory, glossy finish as it thickens.

   Tip: Lard enhances the texture of the sauce and helps the flavors cling to the potatoes.
8. 8Garnish with green onions

   

   Once the sauce has thickened and reduced to your preference, finish the dish by generously sprinkling freshly chopped green onions over the braised ribs and potatoes.

   Tip: Add the green onions right before serving to maintain their vibrant color and fresh crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions