Stewed Pork Ribs
Stewed pork ribs are a comforting dish made by slowly cooking pork ribs in a flavorful liquid until the meat becomes tender and infused with seasoning. The “stewing” process usually involves simmering the ribs in broth, water, or a sauce—often with ingredients like soy sauce, garlic, onion, ginger, spices, and sometimes vegetables or beans, depending on the cuisine.There are many variations around the world:The hallmark of the dish is its deep flavor and fall-off-the-bone tenderness — perfect with rice, mashed potatoes, or bread to soak up the sauce.Chinese-style stewed pork ribs often include soy sauce, rice wine, star anise, and sugar, creating a rich, slightly sweet sauce.Caribbean or Latin American versions might include tomatoes, bell peppers, and herbs like thyme or bay leaf.American-style stewed ribs can be similar to braised barbecue ribs, with a smoky or tangy sauce.
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Ingredients
- 1.5–2 pounds pork ribs about 1 kg, cut into individual pieces
- 2 tablespoons vegetable oil or canola
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch ginger minced, (optional but adds great depth)
- 1 large tomato chopped (or ½ cup canned diced tomatoes)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional, for color and flavor)
- 1 tablespoon oyster sauce or hoisin sauce (optional)
- 1 teaspoon brown sugar
- ½ teaspoon ground black pepper
- 2 cups hot water or broth (chicken or pork)
- 1–2 bay leaves
- Salt to taste
- Scallions or fresh herbs for garnish
Instructions
- Rinse the pork ribs and pat them dry with paper towels. Lightly season with salt and pepper.
- Heat oil in a large, heavy pot over medium-high heat. Add ribs in batches and brown them on all sides (about 3–4 minutes per side). Remove and set aside.
- In the same pot, reduce heat slightly. Add onion, garlic, and ginger; sauté until fragrant and golden, about 2–3 minutes.
- Stir in the chopped tomato, soy sauces, oyster/hoisin sauce, sugar, and black pepper. Cook until the tomato softens and the mixture thickens.
- Return the ribs to the pot. Pour in hot water or broth just enough to cover the meat. Add bay leaves. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 1 to 1½ hours, stirring occasionally, until the ribs are fork-tender. (If using an Instant Pot or pressure cooker, cook for about 20–25 minutes on high pressure, then let the pressure naturally release.)
- Taste the sauce and adjust salt or soy sauce as needed. If the sauce is too thin, open the lid and simmer uncovered for a few minutes until slightly thickened.
- Sprinkle with chopped scallions or parsley. Serve hot with steamed rice or mashed potatoes.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 369kcal (18%)Carbohydrates: 8g (3%)Protein: 21g (42%)Fat: 28g (43%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 95mg (32%)Sodium: 984mg (43%)Potassium: 488mg (14%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 383IU (8%)Vitamin C: 9mg (11%)Calcium: 43mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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