The Easiest Garlic Braised Ribs Recipe Ever! | Chinese Pork Prime / Spare Rib Recipe

Really off the bone tender. Finger licking good. I strongly advise you to really try and cook this at home. This is really really good. Hi and welcome to Spice and Pans. Today we'll be cooking super easy braised garlic ribs. So let's start cooking. We are proud to announce our collaboration with Paws and Pants Culinary Studio. Our Local Chinese Delight course features 10 of our dearest recipes for you to learn hands-on at Paws and Pants Culinary Studio. The experienced trainers here at Paws and Pants are prepped and ready to share with you the offline experience of our dishes. Join us in our exclusive Local Chinese Delight Culinary course. Sign up with the link below or scan our QR code. See you there! Now we're going to blanch our pork ribs first. These are prime ribs, very beautiful. 800 grams of it. Don't turn on the heat first. Fill your wok or pot with water. Place everything in. Now the reason why we don't want to put the ribs in when the water is boiling is because we want the blood, the scum to slowly be extracted out from the ribs so that we can have a much cleaner and better tasting ribs. Let's just put everything in first. Next just add in a few slices of ginger. Just drop them in. 2 tablespoons of Chinese rice wine. Pour them in and we'll turn the heat up to medium. Now we'll just bring this to a boil. I've been cooking this for a while and the water is boiling. Once the water starts to boil, we will still continue to let it boil for another 5 to 10 minutes before we wash them off. I'll see you back in a while. 10 minutes is up. We remove the prime ribs from the boiling water. Rinse them up and throw away this water. I'll show you the next step in a while. Now we're going to brown our garlic. Heat up your wok. Add in a suitable amount of oil. There's two things that we want to achieve over here. One is to transfer the taste of garlic into the oil and the other is just to brown this. So let's just push this into here. Total of 2 bulbs of garlic. Just take out the skin. Push everything in. I'm using medium low heat for the garlic. You can do the same also. Remember to move them around. We just want to brown them and not burn them. When you see brownish like this, that means they are almost done. Now I can smell a really strong garlic aroma in my kitchen. This will be done. We'll just remove this from the heat. In the same oil, we'll put in our ribs. Make sure you pat them dry first before you add them in, otherwise they'll splatter a lot. We just want to brown the ribs a little so that the color can be nicer. Now we also add in 40 grams of rock sugar and just put the rock sugar by the side so let it slowly melt. We'll leave it for about a minute or so before we turn it to the other side. Using medium low heat, let's just slowly pan fry this for a while first. I've been frying the ribs for a couple of minutes and this is the color that I want. Now we just turn it to the other side. Now for those that are not really browned that much, you can actually place them on a flat bottom because it's a little bit irregular but it's fine. The main purpose of this is to actually dehydrate the ribs a little bit so that later it can absorb the sauce better. Continue to pan fry them for a few more minutes before we add in the rest of the ingredients. I've been frying the ribs on this side for a couple of minutes. Let's just have a look. This is what we want. Brownish and things like this. A little bit of caramelizing. This is going to give us a lot of flavor. Just turn them back again and now we'll add in our sauces. Add in 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce. Mix them up a little. Now we'll add hot water in just enough to cover the ribs. Spread out the ribs so that all of them actually submerge in the water. If it's not enough water, add a bit more. Now we add back half of the garlic to maximize the garlic flavor. As well as add in 6 pieces of dried chili cut into halves like this. I've removed the seed because I just want the spiciness without the heat. Now of course if you don't want it to be spicy, you can just make this optional or if you want it more spicy, you can use more. No problem at all. Give them a little of a mix. Now we'll bring this to a boil. When the water comes to a boil, put on the lid, turn the heat down to low and we'll simmer this for 50 minutes. I'll catch you back in a while. 50 minutes is up. Let's have a look. Smells absolutely delicious. Now we add in the rest of our garlic. Put them all in. Add in the white stem from 2 stalks of spring onions. Just put them in. Turn the heat back up to medium high or high and we reduce the sauce by half. This will take probably around 10 to 15 minutes. I'll see you back in a while. I've cooked this down for 15 minutes and now I just need to thicken the sauce up a little bit. But of course you just need to taste it if it's savory enough for you. If not, just add a little bit more salt. For me this is just best and perfect. So just a little bit of our cornstarch solution and just give this a light stir. Thicken it to the consistency that you like. A little bit more will be just nice. You can see how beautiful the sauce is. Imagine this over a bowl of hot steamed rice. This will be perfect. Final touch, one tablespoon of Chinese cooking wine or Shaoxingjiu. Splash it by the sides and then the rest of our spring onions. Put them all in. Give it a light stir and now it's time for lunch. Wow, look at how pretty this is. Now the dish is done. Let's have a taste. Wow, smells fabulous. Let me try the sauce with the rice. This is going to be so good. Oh, savory, sweet with a hint of spiciness. This is great. Try the ribs. Really off the bone tender. Finger-licking good. I strongly advise you to really try and cook this at home. This is really, really good. So ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and now it's time to cook. See you. Bye-bye.