Honey Garlic Pork Ribs
Fried Eggs

Tender pork ribs simmered with aromatics, pan-fried to a golden brown, and glazed in a rich honey garlic butter sauce before being topped with soft-cooked eggs.

Ingredients

• 500 g pork ribs
• 2 stalks green onions
• 0.5 onion
• 1 tsp white peppercorns
• 3 slices ginger
• 1 bottle cap rice wine
• to taste cooking oil
• 1 small piece butter
• 1 bulb garlic
• 1 green pepper
• 2 red chili peppers
• 2 tbsp light soy sauce
• 1 tbsp honey
• 0.5 tbsp rice vinegar
• 0.5 tbsp oyster sauce
• 2 tbsp reserved rib broth
• 2 eggs
• to taste black pepper

Instructions

1. 1Blanch and Simmer the Pork Ribs

   

   Place the pork ribs into a pot of cold water along with green onion pieces, half an onion, white peppercorns, ginger slices, and rice wine. Bring to a boil and skim off the foam, then simmer on low heat for half an hour if the cut requires tenderizing.

   Tip: If your pork ribs are an exceptionally tender cut, you can take them right out after blanching instead of simmering.
2. 2Prepare the Aromatics and Chilies

   

   Finely mince fresh garlic, chop green peppers, and slice red chili peppers, placing them together in a clean container for quick access during stir-frying.

   Tip: Prepare all your aromatics beforehand so they are ready to go into the hot pan immediately.
3. 3Pan-Fry the Ribs

   

   Spray or add a moderate amount of cooking oil into a pan, then place the pre-blanched pork ribs inside. Fry them until all sides turn a rich golden brown color, then remove them from the pan.

   Tip: Ensure the pan is adequately hot before adding the ribs to achieve an even golden crust.
4. 4Melt Butter and Sauté Aromatics

   

   Add a small piece of butter into the pan and let it melt completely, then add the prepared mixture of minced garlic, green peppers, and red chilies, stirring constantly until fragrant.

   Tip: Keep the heat at medium when melting butter to prevent it from burning before the aromatics go in.
5. 5Build the Sauce Base

   

   Pour two spoons of light soy sauce, one large spoon of honey, half a spoon of rice vinegar, and half a spoon of oyster sauce directly into the pan with the fragrant sautéed aromatics.

   Tip: Add the honey and sauces in quick succession to let them caramelize slightly with the butter and garlic.
6. 6Combine Ribs and Simmer in Sauce

   

   Return the golden brown pan-fried pork ribs back into the pan, ladle in two spoonfuls of the reserved rib broth, and toss everything together to coat and absorb the flavors evenly.

   Tip: Using the saved rib broth adds an extra layer of meaty depth to the honey garlic sauce.
7. 7Crack Eggs and Finish

   

   Crack two eggs directly into the pan among the glazed pork ribs, turn off the heat, cover the pan, and let it steam gently until the egg whites are cooked through, then finish with a sprinkle of black pepper.

   Tip: Make sure to turn off the heat before covering the pan so the eggs steam gently in the residual heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions