Asian Style Braised Spare Ribs

We have been doing a lot of braising lately since it’s cold now. Today was no exception and I decided to make this Asian style spare ribs by braising it in a braising pan. My husband loves this dish on its own, served over rice and also in noodle soup. Yup that’s right, you can do a lot of combinations with this versatile dish.

Ingredients:

2.5 lbs spare ribs (cut in 1 inch pieces)

1 medium turnip (Korean or Chinese chopped into 1 inch cubes)

2 green scallions

3 ginger slices

1 tbsp Szechwan red peppercorn

4 star anise

1/4 cup gluten free soy sauce (or regular soy sauce)

1/2 tsp white pepper

1/2 tsp sea salt

3 tbsp white wine

1 1/2 cup water (or possibly more to cover spare ribs)

Directions:

1. Peel skin, then chop up the turnip and set aside for later.

2. Marinate the spare ribs with sea salt, white pepper, sesame oil and white wine and set aside.

3. Preheat braising pan, add in oil and wait for it to get hot.

4. Add in green scallion and ginger slices to the oil. Stir for about 30 seconds to get the flavor of the green scallion and ginger infused with the oil.

5. Then remove green scallion and ginger and set it aside for later again.

6. In the same pan, add in spare ribs and brown all sides.

7. Once spare ribs are brown on all sides, remove it and set it aside for later.

8. Now add in the green scallion, ginger, soy sauce, Szechwan red peppercorn, star anise and water. Wait for it to come to a boil.

9. Once liquid is boiling, add in the spare ribs set aside from earlier.

10. Let the spare ribs cook with the lid covered for 20 minutes.

11. Remove lid and add in the chopped turnip.

12. Cover lid and cook the turnip for 20 minutes.

13. Now it is done. We highly recommend that you wait overnight and reheat to serve it the next night for dinner because if you allow the extra time, the flavors from the liquids surrounding the spare ribs and turnip will be absorbed really nice.

We personally love eating this dish. It really hits the spot and I hope you enjoy this as much as we do.

Asian Style Braised Spare Ribs

Yield: 4

Prep Time: 15

Cook Time: 40

Total Time: 55

Ingredients:

2.5 lbs spare ribs (cut in 1 inch pieces)

1 medium turnip (Korean or Chinese chopped into 1 inch cubes)

2 green scallions

3 ginger slices

1 tbsp Szechwan red peppercorn

4 star anise

1/4 cup gluten free soy sauce (or regular soy sauce)

1/2 tsp white pepper

1/2 tsp sea salt

3 tbsp white wine

1 1/2 cup water (or possibly more to cover spare ribs)

Directions:

1. Peel skin, then chop up the turnip and set aside for later.

2. Marinate the spare ribs with sea salt, white pepper, sesame oil and white wine and set aside.

3. Preheat braising pan, add in oil and wait for it to get hot.

4. Add in green scallion and ginger slices to the oil. Stir for about 30 seconds to get the flavor of the green scallion and ginger infused with the oil.

5. Then remove green scallion and ginger and set it aside for later again.

6. In the same pan, add in spare ribs and brown all sides.

7. Once spare ribs are brown on all sides, remove it and set it aside for later.

8. Now add in the green scallion, ginger, soy sauce, Szechwan red peppercorn, star anise and water. Wait for it to come to a boil.

9. Once liquid is boiling, add in the spare ribs set aside from earlier.

10. Let the spare ribs cook with the lid covered for 20 minutes.

11. Remove lid and add in the chopped turnip.

12. Cover lid and cook the turnip for 20 minutes.

13. Now it is done. We highly recommend that you wait overnight and reheat to serve it the next night for dinner because if you allow the extra time, the flavors from the liquids surrounding the spare ribs and turnip will be absorbed really nice.

We personally love eating this dish. It really hits the spot and I hope you enjoy this as much as we do.

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4 Responses to “Asian Style Braised Spare Ribs”

  1. #
    1
    Maureen | Orgasmic Chef — January 13, 2013 @ 8:21 am

    I’ve got ribs in the refrigerator for dinner tomorrow. (we were going to have them tonight but I don’t care if I ever eat again — today) I wasn’t going to prepare mine this way but your recipe and method look too good to pass up.

    Reply

    • Jerry | Simply Good Eating — January 13th, 2013 @ 8:28 pm

      Maureen, We hope you enjoy the ribs as much as we did especially with some nice fresh jasmine rice. Just as a tip for the future it would be in your best interest to get your local butcher to cut up the spare ribs for you in to 1 inch pieces for you saving you additional time for making it again another time.

      Reply

  2. #
    2
    The Squishy Monster — January 13, 2013 @ 3:42 pm

    I have a feeling I’d be left at the table long after everyone else still gnawing on these bones…YUM!

    Reply

    • Coral | Simply Good Eating — January 13th, 2013 @ 8:33 pm

      Your right! I noticed everyone was still munching and sucking on those bones long after.

      Reply

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