With the colder months ahead, it’s all about the hearty and comforting soups and stews.
These ribs took less than 2 hours to become tender and the ribs were packed with popping flavours from the Chinese 5-spice powder, with hints of cinnamon, star anise and cloves. I enjoy simplicity, and these ribs were braised in the sauce on the stove top and did not need to be transferred to the oven.
To get the ribs to be in cubes, I bought a rack of back ribs and asked the butcher to cut the ribs vertically into 3 sections and then I cut between the bones when I got home. You can also buy pre-cut spare ribs. I did not add Thai chili peppers because my 2-year-old cannot take a lot of heat in her food yet, but it would be a great addition.
Get ready to lick your fingers!
- 2.5 pounds of ribs
- 1.5 cups of Chinese cooking wine
- 5 garlic cloves-minced
- 3 shallots-minced
- Salt and pepper
- Sauce: 1.5 cups of water, 1 cup of oyster sauce, 1 tbsp of white sugar, 1 tsp of soy sauce, 1 tbsp of Chinese 5-spice powder
- 1 cup of cilantro-rough chop
- Cooking oil
- Add salt and pepper to both sides of the ribs
- Add oil to a dutch oven and sear the ribs until brown on both sides. Remove the ribs and add to a bowl.
- Using the same pot, cook the shallots, followed by the garlic
- Add the wine and cook down for about a minute
- In a bowl, combine all the ingredients for the sauce and mix well
- Add the ribs to the dutch oven and the sauce, and make sure that the sauce covers the ribs
- Cook on low for 1.5 hours or until the sauce reduces down and becomes sticky
- Add the cilantro before serving
My daughter loved these ribs…looks like I will be making them again soon!
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